Refrigerator pickles are simply the easiest kind of pickle to make, especially if your house is big on refrigerator space but short on pantry shelves. They don't require any special equipment and because they are refrigerated shortly after making, they carry a low risk of food-borne illness.
All you need are fresh, firm but ripe produce, sterilized canning jars or other containers, a nonreactive saucepan (glass or enameled or stainless steel), vinegar and flavorings.
Virtually any fruit or vegetable can be pickled, including, but not limited to, green tomatoes, cauliflower, carrots, green beans, asparagus, peaches, pears, apples and even jicama.
Tips:
• Sterilize jars and lids if possible. The easiest way is in the dishwasher using the sanitize or heat-dry cycle. Otherwise, wash jars and lids in hot soapy water.
• Thoroughly wash and dry produce before pickling.
• Trim any soft spots or blemishes.
• Use vinegar with at least 5 percent acidity.
• Always use the kind of salt specified in the recipe. Kosher, pickling and table salt are not interchangeable. The additives in kosher salt and table salt will cloud the brine; and iodine, which is often added to table salt, can darken foods, turning them an appetizing shade of brown or gray.
These sweet and salty cucumbers aren't really pickles, but they're too easy and tasty not to include.
Sweet-N-Salty Cucumbers
4 medium cucumbers
2 tablespoons sugar
1 tablespoon kosher salt
Using a mandoline or sharp knife, cut cucumbers into 1/4-inch thick slices. In a glass or ceramic bowl, combine the cucumber slices, sugar and salt. Toss to thoroughly coat cucumbers. Transfer to a sealable quart size container, cover and refrigerate for at least 1 hour before serving. Cucumbers will keep refrigerated for several weeks.
Makes about 3 cups.
Recipe adapted from chowhound.com
Dilly Beans
Ice
4 tablespoons canning salt, divided use
2 pounds green beans, trimmed and cut into 4-inch lengths
2 cups chopped fresh dill (about 2 clam-shell packages)
3 cups distilled white vinegar
3 cups water
6 tablespoons sugar
1 tablespoon black peppercorns
6 cloves garlic, peeled and quartered
Fill a large bowl with ice and water; set aside. Line a rimmed baking tray with a clean kitchen towel.
Bring 6 quarts of water and 1 tablespoon of the canning salt to a boil in a Dutch oven over high heat. Add the beans and cook 1 minute. Immediately transfer beans to the ice water and cool for 2 minutes. Drain; discard ice.
Spread beans on towel-lined baking tray. Pat beans dry with paper towels; set aside.
Bundle dill in cheesecloth and secure with kitchen twine. In a large saucepan, bring dill sachet, vinegar, water, sugar, peppercorns and remaining 3 tablespoons of canning salt to a boil over medium-high heat. Cover, remove from heat, and let steep for 15 minutes. Discard sachet.
Distribute the garlic evenly among 4 (1-pint) sterilized canning jars, then pack tightly with beans.
Return brine to a brief boil. Using a funnel and ladle, fill jars with brine to cover the beans, being careful to distribute the peppercorns evenly among the jars. Slide a wooden skewer along the inside of each jar, pressing the beans slightly to remove air bubbles. Add more brine, if necessary. Let jars cool to room temperature, cover with lids and refrigerate for 1 week before serving. Beans will keep refrigerated for about 3 months. The flavor will continue to develop.
Makes 4 pints.
Recipe adapted from America's Test Kitchen Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments & More
Dill Pickles
2 1/2 pounds pickling cucumbers, both ends trimmed and cut into 4-inch spears OR slice 1/4-inch thick
2 tablespoons canning salt
2 cups chopped dill, plus 4 sprigs, divided use
3 cups apple cider vinegar
2 cups water
1/4 cup sugar
1 tablespoon yellow mustard seeds
2 teaspoons caraway seeds
1/2 teaspoon Ball Pickle Crisp Granules
4 cloves garlic, peeled and quartered
In a large bowl, combine cucumber spears and canning salt and toss to coat. Refrigerate 3 hours. Drain cucumbers in a colander (do not rinse) and pat dry with paper towels.
Bundle dill in cheesecloth and secure with twine. In a large pot, combine the dill sachet, cider vinegar, water, sugar, mustard seeds and caraway seeds and bring to a simmer. Cover, remove from heat, and let steep 15 minutes. Discard sachet.
Add 1/8 teaspoon Pickle Crisp to each of 4 (1-pint) sterilized canning jars. Divide garlic among jars. Pack each jar tightly with cucumbers and a dill sprig.
Return brine to a brief boil. Using funnel and ladle, pour hot brine into jars, distributing spices evenly and leaving 1/2 inch head space. Slide a wooden skewer along the inside of each jar, pressing the cucumbers slightly to remove air bubbles. Add more brine if necessary. Let jars cool to room temperature, cover with lids and refrigerate at least 24 hours before serving. Pickles will keep, refrigerated for about 3 months.
Makes 4 pints.
Recipe adapted from America's Test Kitchen Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments & More
White wine vinegar and lemon juice give these sweet-tart pickles a puckery punch.
Scandinavian-Style Pickled Cucumber
Juice of 1 lemon
2 cups white wine vinegar
1 cup granulated sugar
1 teaspoon salt
10 black peppercorns
About 4 cups sliced cucumbers (about 1/4-inch thick)
Leaves from 4 sprigs dill
In a medium saucepan, combine the lemon juice, vinegar, sugar, salt and peppercorns. Bring to a boil, stirring to dissolve sugar. Cool to room temperature.
Pack cucumbers and dill in a sterilized quart-size canning jar. Pour brine over cucumbers, making sure cucumbers and dill are completely submerged in brine. Cover and place in a cool, dark place for 24 hours. Serve immediately, or refrigerate for up to 2 months.
Recipe adapted from Sugar Salt Smoke: How to Preserve Fruit, Vegetables, Meat and Fish by Diana Henry
Pickled Zucchini and Yellow Squash
1 pound zucchini and yellow squash
1 small yellow onion
2 tablespoons pickling salt
2 cups cider vinegar
1 cup water
3/4 cup sugar
2 teaspoons mustard seeds
Scant 1/4 teaspoon Ball Pickle Crisp Granules
Crushed red pepper flakes, optional
Wash and trim the zucchini and yellow squash and, using a mandoline or sharp knife, carefully cut them into 1/16-inch-thick slices. Thinly slice the onion. Combine the zucchini, squash and onion in a large but shallow glass bowl or casserole dish (we used a 9-by-13-inch baking dish); sprinkle with salt and toss to distribute. Let stand for 1 hour.
Drain well. Pat dry with paper towels.
Fill 2 pint (or 4 half-pint) canning jars with boiling water; set aside.
In a small saucepan, combine the vinegar, water, sugar and mustard seeds. Bring to a boil, whisking to dissolve the sugar. Remove from heat.
Empty water from the canning jars. Divide Pickle Crisp among the hot jars. Transfer the drained and dried zucchini mixture to the jars, packing vegetables tightly. Add a pinch of red pepper flakes, if desired, to each jar. Pour in the brine. Use a skewer to remove any air bubbles. Cool to room temperature, then cover with lids and refrigerate for 24 hours before serving. Pickles will keep for about a month in the refrigerator.
Makes 2 to 3 pints.
Pickled Okra
1 1/2 cups white wine vinegar
1 cup water
2 tablespoons sugar
2 tablespoons canning and pickling salt
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon ground red pepper (cayenne), or to taste, optional
1/8 teaspoon Ball Pickle Crisp Granules
2 cloves garlic, minced
4 sprigs fresh dill, optional
14 ounces small, fresh okra pods
In a medium saucepan over medium-high heat, bring the vinegar, water, sugar, pickling salt, paprika, oregano and cayenne (if using) to a boil. Cover and remove from heat.
Fill two pint-size jars with boiling water and let stand 2 minutes. Empty water from jars. Divide Pickle Crisp between the jars. Add half of garlic to each jar. Then add 2 sprigs of dill to each jar, if using. Tightly pack okra in jars, alternating stem up and stem down.
Return the brine to a brief boil. Remove from heat. Pour or ladle hot brine over okra to cover. Cool to room temperature, then cover and refrigerate 1 week before serving. Okra will keep, refrigerated, for about 6 months.
These pickled onions are great for sandwiches and burgers and on salads.
Quick Pickled Red Onions
1 cup water
1/2 cup apple cider vinegar
2 teaspoons granulated sugar
1 teaspoon kosher salt
1 red onion, thinly sliced (see note)
In a bowl, whisk water, vinegar, sugar and salt until sugar and salt dissolve.
Pack sliced onions into a canning jar or other lidded-glass or plastic container. Pour vinegar mixture over to cover. Let sit at room temperature for 1 hour. Use immediately or chill until ready to serve. Will keep, refrigerated, for up 2 weeks. Drain before using.
Note: The amounts listed are for a 12-ounce onion. Double the pickling liquid if using a very large onion.
Food on 07/20/2016