Cooking & Baking
Related: About this forumEasy Cucumber Refrigerator Pickle Recipe
We've done a fermented kosher dill pickle before, but this is much simpler! You don't need to manage percentages of salt to control fermentation or anything, you're just mixing the salt and vinegar to cure the cucumbers. Much easier! It's obviously going to be a different taste, but it's a quicker pickle, and still very delicious. We got these gorgeous fresh field cucumbers, and they turned out very well.
Of course you can personalize your flavour profile with the type of spices and such that you add to your pickle brine. We add that dried chili pepper, but you can leave that out if you don't like things spicy. We also replaced dill heads with dried dill seed (we didn't have any fresh dill heads this time around).
redstatebluegirl
(12,264 posts)Nothing else is growing just cucumbers .
global1
(25,168 posts)Can you post a link to the quantities of the ingredients please.
Saviolo
(3,270 posts)I'll copy and paste it here:
This refrigerator pickle is made with a hybrid pickle brine, so it can be allowed to ferment if that is desired, but keeping the pickles in the fridge and thus keeping the fermentation slow will help to preserve their bright green color. Be sure to use pickling cucumbers rather than salad or English cucumbers. The pickling ones are less pleasant to eat fresh but stand up much better to the pickling process.
Many different flavor profiles will work; we choose to make dill pickles. When fresh dill-heads are available in the garden, use one or two of them per jar instead of dried dill seed. A pickling spice mix may also be used.
If some sugar were added to the brine, and pickling spice were used, the result would be what are sometimes called bread-and-butter pickles, which are generally sliced. For this recipe Id recommend anywhere from 2 Tbsp to 1/4 cup of either white sugar or honey, depending on how sweet you want your pickles.
Makes roughly 2 qt of pickles.
Equipment:
large mixing bowl
colander
vegetable brush
~2 qt jar for pickles
Ingredients:
1 qt water
3/4 cup white vinegar
3/8 cup salt
2 lb cucumbers roughly 1qt dry
1 ea dried hot chili
1 ea bay leaf
1 tsp mustard seed
1/2 tsp dill seed
1/2 tsp black peppercorns
1/2 tsp coriander
Procedure:
1. Place water, vinegar and salt (along with optional sugar) into a saucepan and bring it to the simmer, then turn it off.
2. Soak all the cucumbers in water in the large mixing bowl, and scrub them to get any dried flower parts or soil off of them, especially around the flower end of the cucumber.
3. Rinse off the cucumbers and set them aside to drip-dry.
4. Place the dry spices into the bottom of the jar.
5. Carefully pack the cucmbers into the jar as closely as possible.
6. Once the brine has completely cooled to room temperature, pour it over the cucumbers to fill the jar, leaving a little head room so that the brine doesnt contact the lid.
7. Place the pickles into the back of the fridge and forget about them for two weeks, then make a delicious rediscovery.
global1
(25,168 posts)PennyK
(2,300 posts)These pickles will be crunchy and new-ish? That's my jam!
demmiblue
(36,751 posts)I don't use the bay leaf, coriander/cilantro or hot chili. I also put 1 or 2 whole cloves of garlic in each jar when I make it (and sprigs of dill instead of the dill seeds). Oh, and I also halve the cukes.
Saviolo
(3,270 posts)And we do prefer to use fresh dill heads, but after our move in March, we're still getting the balcony container garden sorted out, so we didn't have any fresh dill to use this time around.