Tag: refrigerator pickles

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Quick Pickled Green Tomatoes

This is a refrigerator pickle, not requiring canning procedures. To every quart of green tomato wedges ( about two pounds), heat 1 cup apple cider vinegar and a cup of water, add a tablespoon of salt, a tablespoon of sugar, and a half teaspoon (or more) red pepper flakes. I like to add a little pickling spice. Pack tomato wedges in jars–green onions are an option–pour in hot liquid to cover (well), and seal jars. I let them cool on the counter before refrigerating, but it’s probably not necessary. Wait at least two days before serving for best flavor.

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Quick Summer Pickles

Slice or cube young cucumbers, squash, or green tomatoes. Pack into jars. Mix water and vinegar 2:1 with a tablespoon each salt and sugar per cup of liquid. A little garlic is a nice touch. Heat and stir until dissolved, cool, and pour over vegetables, with enough liquid to cover. Seal and shake a time or two. Refrigerate overnight before serving.

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Refrigerator Pickles

Chances are you know a master canner who owes their vast and celebrated successes to a procedural mojo that carries with it an annoying smidge of smugness. These domestic deities take justifiable pride in their product. At any county fair, you’ll find home canned goods with an astonishing range and degree of artisanship.  Competition is psychotic. Fortunately for us mere mortals, there’s a quick, delicious alternative to the sort of home canning that requires humongous pots and hubris. All you need for refrigerator pickles are a jar or two, running water, and a refrigerator.

Supermarket vegetables are unsuitable. Pack 6 cups sliced cucumbers and 1 cup sliced onion into quart jars. Heat a cup of vinegar with a cup of sugar, and a tablespoon of salt. I like a little black pepper. Pour over cucumber mix. Cool, cover, and refrigerate for a couple of days before serving. These will keep for a week or so.