Monday, July 14, 2014

Refrigerator Pickles

Any other gardeners out there hear me when I tell you that I have excess produce anxiety?
Like, if there's a zucchini in the fridge that I have to throw away at the end of the week I become noticeably upset. Well this morning we went out and lo and behold- eight new cucumbers! Eight! We might use two per day. Then again... we just ran out of pickles. But I didn't plant pickling cucumbers. Could it work?
As I normally do, I Google-d it. Google has been my stand-in Grandmother relating to all things domestic. Grandma Google gives me lots of advice on baking, canning, growing, sewing etc etc. So- can I use a regular cucumber when making pickles? After a little research I found picking slicing cucumbers when they are small yields the best results in the pickle making department. And we go through a jar of pickles per week. (that's when I'm not pregnant, during pregnancy you can double that figure)
I kept running into the Duggar's recipe over and over, so I gave it a go. In case anyone wonders, you can pick up pickling spice at an Amish Market, or in the grocery store's spice section. 

The Duggar's Refrigerator Pickles

You can combine these same ingredients, and rather than boil, just let it sit for a few days. You will get pickles either way, but by boiling you will have your pickles just a few hours.

Quick Pickles Recipe:

4 cups white vinegar
2 cups water
8 teaspoons salt
8 teaspoons pickling spice (optional)
4 large cucumber, cut into 1/4-inch slices

Combine white vinegar, water, salt and pickling spice in a small saucepan. Heat to a boil.

Place cucumber in a clean, dry glass container just large enough to hold all the slices. Pour boiling brine over cucumber slices to cover completely. If all cucumbers are not submerged, add cold water to cover. Cover; refrigerate at least 1 hour. Pickles will keep for about 10 days (but around our house we can usually eat them in less than 10 minutes!).

Makes: 2 quarts

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