Pickles are expensive. Good ones, that is. The boys in my house eat a lot of sandwiches. Requiring pickles.
So in my effort to not spend $12 a week on pickles, I decided to give pickling a whirl. But not real pickling that involves boiling jars and possibly giving loved ones botulism. The kind for modern moms: stick it in the fridge in a glass storage container.
Refrigerator pickles are a piece of cake! They’re more cost conscious too. I am semi-embarrassed to post this because it’s not really cooking. It’s easy enough for anyone to do. (My grandmother would be horrified at my lack of canning skills.)
There once was a dream of mine to win the pickle competition at the MN State Fair Pickle so I could get my picture as Pickle Queen on the Gedney jar. <sigh>
I should design a logo for these: Pittman’s perfectly petite pickles.
Refrigerator pickles (vegan)
- 6 small cucumbers (Trader Joe’s is a good source)
- 250 ml water
- 1 tbsp salt
- 250 ml white vinegar
- 5 garlic cloves, smashed
- 1 tbsp whole coriander seeds
- Crushed black pepper
- 3-4 dashes hot sauce
- 3-4 sprigs of fresh dill
Heat up the water for about 30 seconds in the microwave. Add salt, stir until dissolved. Add vinegar, black pepper and hot sauce. Pour over the thinly sliced cucumbers, add crushed garlic, coriander and dill. Passable in 30 minutes but ideal around 3 days. I don’t know if they go funky after awhile. They never last that long.