Jeez. Of course I have to post some kind of half-assed jar recipe on the same night Kim goes into a beautiful magenta canning frenzy. But tonight I realized that I had a pound of baby cucumbers sitting in my crisper from Saturday’s market that needed to be used RIGHT NOW, so what can I say? Did I mention I don’t plan very well? Anyway, instead of choking down “cucumbers three ways” for dinner, I made these quick refrigerator pickles (or “quickles” as they have so
annoyingly lovingly been dubbed in our house) so as not to waste these lovely little guys. This also gave me the opportunity to use dill and onions from my own garden…bonus! The recipe is very flexible in terms of spices and herbs, but water:vinegar:salt need to stay in the appropriate proportions. I’ve also used this recipe with fresh green beans!
- 1 -1 1/2 lbs pickling cucumbers, cut in half lengthwise or in rounds depending on the size of your jar(s)
- 2 cups white distilled vinegar
- 2 cups cold water
- 4 cloves garlic, sliced ( I used baby onions)
- 3 tablespoons kosher salt (or other salt, just make sure it is not iodized)
- 1 good handful of fresh dill
- 1 tsp mustard seeds
- 1/2 tsp chili flakes or a dried red hot pepper (I used a few slices of fresh poblano)
- 1 tsp black peppercorns
- Place all the seasonings in the bottom of your jar(s). Add the cucumber halves, stacking as you go. The basic thing to try and arrange them so they don’t float around too much.
- Measure out the vinegar, water and salt in a separate container and stir/shake until the salt dissolves.
- Pour the liquid into the jar containing the cucumbers. Make sure the liquid covers all of the cucumbers. Mix up another batch if necessary to fill all of your jars.
- Seal the lid tightly and shake for about a minute. Now find a good home for the jar in your fridge
- Wait about a week before eating, giving the jar a good shake each day. These will only keep for a few weeks, so eat them up!