Holly's Refrigerator Pickles

Cucumbers are a satisfying, low maintenance crop.  They can reproduce in even greater quantities than zucchini (perhaps a comparison to rabbits might be more accurate here) and such has been the case in my garden this summer.


Hmmm...  What to do with so many cucumbers?
 

I could give some away (and I have) but once one exceeds that unspoken give away limit they risk being avoided at all costs by friends, relatives and neighbors.  I can hear the panicked voices in my head now, “Oh, no!  It’s the cucumber lady -  RUN!  Turn all the lights off and hide in the basement!”  Not wanting to inflict such irreparable damage upon others, I decided the best course of action was to try my hand at making refrigerator pickles.

Anyone who cooks understands that the general rule of thumb, when preparing a new recipe, is to follow the instructions exactly.  The next time you make it you can alter ingredients to suit your personal tastes.  

I’d planned to adhere to this rule with the pickles.  However, research rapidly proved that was going to be damn near impossible.  The discrepancies in batch sizes and ingredient quantities (from recipe to recipe) were immense. I couldn’t find a single one that looked right for me.  I had to pour myself a drink and mull it over.  I’m no professional, I thought (I leave that to Tom), but I am a really good cook.  If I could master challah bread then couldn’t I cobble together my own pickle recipe?  So I tried.  And 5 days later I found out I was right!  If you long for a firm, crisp pickle that makes you pucker up and beg for another, try this on for size:

>2 parts apple cider vinegar   to 1 part water
>1 tsp sugar per quart size jar
>2 Tbsp kosher salt per quart size jar (use non-iodized salt)

>2-3 large cloves garlic (sliced) per quart size jar

>1 tsp peppercorns per quart size jar

>¼ cup fresh dill sprigs per quart, moderately packed

>fresh, firm cucumbers; enough to fill the jar(s)

Bring water to a boil (more than you think you’ll need, just to be safe).  Dissolve sugar and salt in 1/2 to 3/4 cup of hot water (again, per quart).  Let water cool to room temperature before using.  Save remainder of boiled water to satisfy the 2 to 1 ratio with vinegar when filling jar(s).

This is one of the very few times in life when size actually doesn’t matter.  Slice unpeeled cucumbers in whatever shapes you like; coins, halves, spears (do NOT use waxed cucumbers). Put dill, peppercorns and garlic in bottom(s) of jar(s).  Place cucumbers on top.  Fill jar(s) with vinegar and water, enough to cover tops of cucumbers.  Refrigerate immediately.  Allow to marinate 5-7 days.  Shake jar(s) one or two times a day.  Pickles can be stored in the refrigerator for approximately 5 to 6 weeks.  Feel free to add other spices that you like.  I’ve seen recipes where mustard seeds, fennel seeds and ground turmeric have been included.

Enjoy!  H.L.