Refrigerator Pickles

I've been raving about these pickles and now pony up the recipe.  These ferment in the refrigerator and retain that wonderful pickle crispness because they're not processed in a water bath.  I made a gallon last fall and admit to hoarding my cache.  I ate the last one this week and it was still crisp!

This recipe is from Jan Roberts-Dominguez, a Corvallis food writer, I've followed for years.  She makes and refrigerates the brine so when she finds really fresh cukes, she gets them processed pronto. 

Make-ahead Pickling Brine:

(Makes 1/2 gallon of brine, enough for 1 gallon of pickles)

1 quart cider vinegar
1 quart water
1/4 cup pickling spices
1/2 cup picking salt
2 TBL sugar
1/2 teaspoon ground tumeric
1 cup chopped fresh dill heads

In a large, non-aluminum pot, combine the above ingredients.  Bring to a boil then reduce heat, cover and simmer five minutes.

If readying a batch for the refrigerator, then let the mixture cool, then strain off the seasonings and dill.

Pour the brine into non-reactive containers with tight fitting lids.  Refrigerate until ready to use.


Jan's Garlic Dills
(For up to 1 gallon)

4 quarts pickling cucumbers rinsed well (be sure to rub off the blossom end of each)
4 heads fresh pickling dill, halved
1/2 teaspoon dried red pepper flakes
16 whole peeled garlic cloves, sliced
1 batch prepared brine (see previous recipe)

Pack the cukes into cleans jars or food-grade plastic containers leaving 1/2 inch head space.

Divide the dill, pepper flakes and garlic between containers.  Reheat the brine and pour into the containers.  Cover and let cool to room temperature then store in the refrigerator.  It takes about a month to completely cure.

These will turn that dark green pickle color in a couple more weeks.



 


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