I hate cucumbers. But I love pickles.
I was accumulating a pile of cucumbers in my vegetable crisper, courtesy of my subscription to a CSA share with an local organic farm. I don’t get to choose which vegetables I receive each week, which I love. It means I have to stretch myself as a cook and to try new foods.
The downside is that sometimes I get things I hate, like cucumbers.
But, I don’t like wasting food, and I like pickles, and stretching myself is part of the point, so I decided to give refrigerator pickles a try.
I found two recipes that looked good. They had some similarities, and some notable differences. I decided to take inspiration from both of them, keeping the ingredients I liked, and removing the ingredients I didn’t like or didn’t have on hand, and making a couple of substitutions and additions. And the result was delicious.
Which is lucky, because I have more cucumbers coming on Thursday.
- 1-1/4 cups distilled white vinegar
- 2 Tbsp kosher salt
- 2 Tbsp sugar
- 2 cups cold water
Combine the vinegar, salt and sugar in a small, non-reactive saucepan (such as stainless steel or nonstick-coated.) Bring just to a boil, stirring to dissolve the salt and sugar. Then remove from heat and stir in the cold water. Pour the mixture into a large storage bowl with a fitted lid.
- 1/2 red onion, sliced thin
- 6 large garlic cloves, cut in half and peeled
- 1 tsp mustard seeds
- 1/2 tsp celery seeds
- 1/4 tsp cumin seeds
- 1/4 tsp ground coriander
- 1/4 tsp dill weed
- 1/4 tsp red pepper flakes
- 1-1/2 pounds of cucumbers, sliced into thin coins
Add the onion, garlic, spices and cucumbers to the brine mixture and stir well. If necessary, add cold water until the brine covers the cucumbers. Refrigerate for 24 hours (if you can wait that long) then serve. Pickles will keep in the refrigerator for up to a month.
If you’re curious, here are the two recipes I used as inspiration:
Once Upon a Chef’s Quick & Easy Refrigerator Pickles
Taste of Home’s Easy Refrigerator Pickles