Refrigerator Pickles

Always keep pickles in your fridge.  At least if you like pickles in your sandwiches.  And for sure if you like a cracker-pickle-cheese sort of snack.  And especially if you live in a land where you can't buy pickles at the grocery store.  (Except for the strange flavors of pickled tofu and vegetables and chicken feet, but I'm not after that flavor when I'm having a sandwich.)


Sliced onions
Garlic cloves
Sliced cucumbers
Sliced red pepper, if desired
Fresh dill, if available

Layer a one gallon (or so) container with desired amounts of these ingredients.

Brine:  2 cups water
            4 cups vinegar
            4 cups sugar
            4 T. pickling salt
            2 T. pickling spice

Heat until dissolved, but do not boil.  Pour over cucumbers until covered.  Leave on the counter overnight, then put into the fridge.  After several days they're ready to eat.

For my Leshan pickle container (a 3 qt. Lock-top):
4-5 long English cucumbers, depending on size
1-2 red peppers
3/4 large purple onion
4-6 cloves garlic
1 1/4 cups water
2 1/2 cups vinegar
2 1/2 cups sugar
2 1/2 T. pickling salt
1 rounded T. pickling spice

Note: Can use less sugar if you like.

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