Refrigerator pickles
Recipe by Joan+genevieve
1 1/2 lbs Kirby cucumbers (sometimes labeled pickling cukes), cut in half lengthwise (Also try: asparagus, radishes, onions, or...anything else)
2 cups white distilled vinegar
2 cups cold water
4 cloves garlic, sliced
3 tablespoons kosher salt
1 cup fresh dill*
1 tsp mustard seeds
1/2 tsp chili flakes or a dried red hot pepper (optional)
1 tsp black peppercorns
* Note: dried herbs are three times as strong as fresh ones. 1 cup fresh dill = 1/3 cup dried dill.
Prep. Time → 15 min
Cook Time → 0 min
1. Place seasonings (excluding salt!) in the bottom of the jar.
2. Add the vegetables so that they don’t float around too much.
3. Combine vinegar, water and salt in a separate container. Stir until the salt dissolves.
4. Pour the liquid into the jar, covering all of the cucumbers. (Make more if necessary.)
5. Seal the lid tightly; shake.
6. Refrigerate 6 or 7 days, shaking the jar dailyish.
7. (Later edit: these were delish. They're very acidic right out of the jar, so rinsing them helps. Next time, I also won't use the woody ends of the asparagus...inedible even when pickled...)
appetizers, easy, summer, vegan, vegetables January 03, 2012 03:09
Author cookography.com/2007/refri...
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