This time of year, if you have a garden or get a CSA box, the cucumbers are definitely abundant. One of my favorite things to do with the cucumbers from my garden is a quick batch of homemade refrigerator pickles. No canning needed! Just make the quick brine, pour it over the cucumbers or other veggie of your choice and that’s it. You can eat them as soon as the next day, though the longer you wait to open it up, the better they will taste. I usually try to wait a week or so. If canning and preserving intimidates you, this recipe is the perfect way to enjoy homemade pickles without the stress. Plus, this same brine is also great with hot peppers, carrots, zucchini or any other vegetable of your choice.
Simple Refrigerator Garlic Dill Pickles – Gluten-Free + Vegan
Makes a couple of jars (depends on the size of your cucumbers and your jars, etc.)
2 pounds local gherkin cucumbers (you can also use any other small firm cucumber of your choice)
2 1/2 cups water
2 1/2 cups white distilled vinegar
3 tablespoons raw cane sugar
3 tablespoons coarse kosher salt
2 bay leaves
2 tablespoons whole coriander seeds
4 cloves garlic, peeled
2 tablespoons black peppercorns
A couple of sprigs of fresh dill (or a couple of teaspoons of dried dill)
Optional spicy add-ins: 1 or 2 spicy dried peppers, red pepper flakes or you can add some sliced jalapeños in with the cucumbers.
Clean the cucumbers very well and slice them as thin as you would like them. I would say I cut mine to about 1/4″ thick rounds. You could also cut them into spears or leave them whole depending on their size. Place them in a large glass preserving jar or two smaller jars.
In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes.
Remove from heat and pour the brine over the cucumbers. Place the lid on the jar and let cool. Once cool, refrigerate. You can start enjoying them the next day, but they are better after a couple of days. They’ll keep for about 2 months in the fridge.
* This brine is great on lots of other veggies, like carrots, cauliflower, peppers, etc. You can also add onion slices to the jar with the cucumbers, if you wish. Play with the recipe and make it your own.
For more of Beth’s recipes visit her blog Tasty Yummies.
More healthy recipes from the BLDG 25 Blog.