July 10, 2009

Cuke Addict

Who has time to bother with the process of canning when you're continually pulling a 15 month old down from the kitchen table? Well, why not make refrigerator pickles?
I made this recipe last summer and oooooh are they good. I probably ate an entire jar myself in about an hour, and I wasn't even pregnant. But knowing that they're just cucumbers, onions and vinegar doesn't make it sound too bad. Oh wait, I forgot about the sugar, but I'm not drinking the liquid.

We've been drowning in cucumbers from the local organic CSA, both the pickling variety and the salad ones. So I dug out my refrigerator pickle recipe and got to work.
You'll need:
*2 lbs. kirby cucumbers *1 vidalia onion *2-3 garlic cloves *1 cup apple cider vinegar *1 cup sugar *1 tsp mustard seeds *1 tsp celery seeds *salt *fresh dill (minced)

Slice up the cucumbers and onion, and mince the garlic. Sprinkle these with salt and let them hang out in a colander for about 20 minutes to remove some of the liquid.
While you're waiting, mix the vinegar, sugar, seeds and minced dill in a bowl.
After the cucumbers have drained, layer them along with the onion in a clean jar or lidded container (preferably glass, since vinegar reacts with metal or plastic) . Then ladle or pour the liquid over the cukes.
As you can see, I stuffed mine a bit too much, trying to fit all those cucumbers in. And I wasn't too careful about layering, since SoJo wanted me to hold him while I was doing it.

Let the pickles set overnight (or at least 8 hours) in the fridge, and then eat them within 2 weeks. Sooo easy! They look fresh and bright, unlike pickles you find in the grocery aisle.
I can't wait to give some away too. If my dill was flowering, I'd have cut some of the flowers off to pretty-up the jars. Maybe with my next batch.

6 comments:

  1. Those look great!

    I hope we have enough of a harvest to try this! :)

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  2. Oh, yum! Wish we planted cucumbers... we're getting eggplants finally- purple and white!

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  3. Oh! Those look fantastic! I too have been known to eat an entire jar of these things (I didn't know they were called that!), but I have an easy mod, if anyone cares. If you ever make sushi, and keep a bottle of that seasoned rice vinegar around, it makes perfect refrigerator pickles. It is already seasoned with just the right amount of salt and sugar. Just add dill and maybe a teeny bit of water. I usually make mine with tomatoes, not onions, and call it a salad, but it's the same stuff right? (-:

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  4. Oh I know, my aunt used to make these and they're so simple and YUMMY! Great way to use those cucumbers..

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  5. Fantastic! My cucumbers are just starting to come in, so I'm definitely bookmarking this page. Yummy!

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  6. Wow these would make great hostess gifts. Nice work and thanks for joining in the recipe fun at Momtrends Friday's Feasts.

    http://momtrends.blogspot.com/2009/07/friday-feasts-soft-shell-crab.html

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