Sweet onions, tangy goat cheese and a light egg custard make a savory tart perfect…
Get Pickled! Refrigerator Pickles
I like to keep it simple here at RecipeRose. So when I was asked to teach a canning class for Sustainable Contra Costa County, I knew that refrigerator pickles were the answer to simple. My then 93 year old dad made refrigerator pickles all the time! Traditional water bath canning is not so simple, but the difference is the jars are thoroughly vacuum sealed and can be kept on a pantry shelf. Refrigerator pickles must be kept refrigerated, and for as long as you like, though eventually will loose their crispness — so just eat them up soon and make some more!
You’ll need pickling cucumbers or Persian cucumbers, which you should find now at farmers markets, or year-round usually at Trader Joe’s. Pickling cucumbers and Persian cucumbers have a thin skin that the brine will penetrate easily, plus they make cute crisp little pickles. The important thing is that the skin not be waxed. For color and interest, add other veggies like green beans, carrots, pearl onions, red onion, garlic, and fresh herbs. My favorite pickling herb is tarragon, especially with green beans. At the Sustainable Contra Costa class, their garden had beautiful green and red okra. The gardener said pickled okra doesn’t have that typical slickery texture. Well, my results don’t concur, but the okra was crisp and tasty anyway. Give it a try if you like okra!
Refrigerator Pickles
These pickles are made in the jars with hot brine and no need for boiling in a water bath. Just cool then refrigerate. Ready to eat in about a week!
Servings: 6 pints
Equipment
- 6 1 pint canning jars with two-part lid or screw-top jars
Ingredients
- 2-1/2 cups white vinegar
- 1-1/2 cups water
- 3 Tbsp. dry pickling spice*
- 2 Tbsp. granulated sugar, or more to taste
- 1 Tbsp. table salt (not iodized) about 1-1/2 Tbsp if using Kosher salt
- 1 tsp. red pepper flakes (optional)
- 2 lbs. pickling cucumbers, whole or cut lengthwise, or sliced in rounds
- 8-12 oz. green beans, trimmed
- 2-3 medium carrots, cut in thin strips
- pearl onions and/or peeled garlic cloves (optional)
Instructions
- Place jars in a large pot with enough water to cover. Bring to a boil for 10 minutes. Turn off heat and use jars while still hot. If using two-piece canning lids, bring to a simmer in a separate pot for a few minutes; it's best not boil the flat, rubber lined canning lids.
- Bring vinegar, water, pickling spices, salt and sugar to a boil for 1 minute. Reduce heat to low so brine stays hot.
- Remove jars from water and drain. Pack vegetables into jars, alternating a variety of ingredients for a pleasing appearance. Each jar can be a different combination — like green beans, garlic and tarragon; cucumber chips and red onion; or just plain pickled carrots. Have fun with it!
- Ladle hot brine with the spices into jars, filling to 1/4-inch from top. Wipe rims with a clean damp cloth then screw tops on. Turn jars upside down for 5 minutes to start a seal. Turn right side up and let stand undisturbed until cool. Lids probably will seal but should be refrigerated for safest storage even if the top feels sealed (doesn't indent when pressesd).
- Refrigerate for 2 weeks for flavors to blend and fully pickle the vegetables. Store refrigerated for several months.
Notes
*Kitchen Notes:
Some recipes use distilled water to prevent the brine from turning cloudy. I used tap water and the brine is crystal clear, but it might depend upon your water supply. Pickling spice is sold in jars in the supermarket spice section or with canning supplies. Or make your own with a variety of whole spices such as mustard seeds, whole peppercorns, coriander seeds, dill seeds, allspice. The amounts do not need to be specific, but I used roughly equal parts of each. If you taste the pickles after a few days and they are too vinegary, add a few teaspoons water or sugar to taste. The vegetables will absorb the new brine.
I prefer the Kosher style: Just salt, water and garlic
Sterlize jars pack w/vegies and cover w/previously boiled water and salt.
This is the solution also used to make Kimchee or Chinese pickles. Yummmy
That sounds good too Joyce. Like the old-fashioned pickle barrel. How long does it take to pickle them?
to Rosie: It depends on the weather, but usually 3 – 10 days. it’s quicker in warmer weather. I don’t remember the ratio of salt to water.
Love making my own pickles, and what a perfect class to hold!!! Your note about distilled water is interesting. I know that the chlorine in tap water varies from water district to district, and if it’s too high it can prevent, change, slow, etc a fermentation process, so now I’m wondering if the same is true for pickling. Probably not, since the vinegar is causing the pickling, but it made me stop and think about it.
I decided not to test our East Bay Mud water vs distilled since it worked out fine. It could be excessive minerals that can cause the cloudiness.
Regarding the water: It’s the minerals that cause cloudiness etc. I made a batch of oatmeal the night before eating it (as instructed on the can). In the morning, the whole batch was super discolored. I called McCann’s and they said it’s due to our hard water. Indeed it is. Using spring water or distilled resulted in normal oatmeal.
BTW, I never even knew there was such as thing a pickling cucumber!
Great post on making pickles. Never knew about the water. I love how you cut the pickles and the colorful veggies you added.