I love pickles! Crunchy, salty and sour goodness, what else do you need?! Last week I posted my lacto-fermented Lavender Sauerkraut recipe. This week I wanted to share another delicious way to achieve a similar flavor without having to go through the fermentation process.
Note, these quick pickles (or refrigerator pickles as we referred to them in the South) do not have the healthy probiotics that you get when you ferment. The nice thing about them is they come together super fast, you can use a variety of veggies and you don’t have to sterilize jars like you would for a traditional canned pickle. They can keep up to a month in the fridge if they last that long!
The key to a tasty refrigerator pickle is a good brine, some flavorful herbs and spices and of course Kosher salt. If you want a real kick add some fresh jalapeño! Feel free to play around with the seasonings and add what you like. As far as the brine goes I like a mixture of equal parts water and vinegar for a good vinegar flavor. If you don’t want them too vinegar-y (that should totally be a word) use 1/2 c. less vinegar and add 1/2 c. water. I also like to boil the garlic a bit in the brine to help release the flavors even more.
I used cucumbers and a handful of string beans in this recipe. In the past I’ve made it with onions, carrots, radishes and cabbage. You can use whatever you have on hand and experiment. It’s super easy and fun when you get into it. Another plus is it’s so much more cost effective to use the awesome seasonal produce available now than to buy pickles at the store. I used 2 16oz. jars for this recipe.
- 2 c. water
- 2 c. apple cider vinegar
- 4 cloves garlic
- 1 1/2 Tsp. Kosher salt
- 1 lb. English cucumbers
- Large handful of string beans
- 4 springs fresh dill
- 2 tsp. dill seeds
- 1 tsp. coriander seeds
- 1 tsp. yellow mustard seeds
- 1 tsp. black peppercorns
- In a medium pot bring the water, vinegar and garlic to a low boil. Simmer on low for 5 minutes.
- Wash and slice the cucumbers into quarters, lengthwise.
- Trim the ends off of the string beans.
- Fill the jars with equal amounts of the fresh dill, dill seeds, coriander seeds, mustard seeds and peppercorns.
- Next add the cucumbers and beans to the jars. Pack them tight.
- When the 5 minutes are up on the pot stir in the salt and let it dissolve. Once the brine is smooth turn off the heat and transfer 2 cloves of garlic to each jar.
- Ladle the brine into each jar until all of the veggies are submerged. Allow to come to room temperature on the counter.
- Put the lids on top and store them in the fridge.
The pickles will be ready in 24 hours. The longer they stay in the fridge the softer and more flavorful they will become. I’m going to be pickling a lot this summer so stay tuned and enjoy!