We made a couple of jars of refrigerator pickle rounds with some late season cucumbers. They are not traditional dill, but I did not write down the recipe, so unfortunately I cannot share it and I cannot replicate it. They are fairly sweet and I know for sure they contain white vinegar, water, sugar, canning salt, celery seed, dil seed, chili d’Arbol, and cloves of garlic. Most of our refrigerator pickles turned out too sour this year so we were pleasantly surprised after opening these that they were quite delicious. They were the perfect flavor for some relish. You can make this with any pickles you have around, store bought or otherwise.
Homemade Relish. Makes 1/2 cup of relish.
1/4 C cucumber pickles
3 cloves of pickled garlic
1 T onion (pickled if you have it)
1/2 t dried or fresh dill
Mince ingredients. Store in an airtight container for three to five days. If you want this to last longer use all pickled ingredients and dried dill. Then you will likely get about two weeks out of it, if not longer.
Zucchini pickles are good. Really good. These are a quick and simple refrigerator pickle that uses up a whole pound of the buggers…yeah I know that is not much, but this recipe is for one quart, if you can eat them, you can make as much as you want! You could also process these to make them shelf stable if you have pounds and pounds and pounds of them!
Pickled Zucchini Rounds.
1 lb zucchini, thinly sliced (about 1/4 inch)
2 T pickling salt
1 small onion, thinly sliced (as thin as you can get them)
2 C apple cider vinegar
1/2 C water
1 C natural sugar
1/2 t celery seed, heaping
1 1/2 t brown mustard seeds
1 t turmeric
Toss sliced zucchini in a large mixing bowl with salt. Allow to sit for an hour. Drain off any water. Pack zucchini and onions into a quart jar. In a small pot boil remaining ingredients until the sugar is completely dissolved. Allow the brine to cool completely. Add to the jar using an oversized funnel. Cap and store in the refrigerator. Allow to marinate for at least a day before trying. I found these are best after sitting for a week.
This season I grew green beans with a very specific side use in mind. I wanted pickled green beans for my bloody Mary’s. I was so excited this past weekend when I finally had a quart worth of the beans and could get to making this super simple refrigerator pickle recipe!
Bloody Marys with Dilly Beans!
Quick Pickled Beans.
2 handfuls of fresh green beans (whatever will fit in a quart sized jar)
1 1/2 C water
1 C white vinegar
3 T natural sugar
1 T pickling salt
3 T fresh dill
1 t brown mustard seeds
1 t celery seed
1 t black peppercorn
2 chili d’Arbol (more if you want them spicy!)
Cut the ends off of the green beans. Combine water, vinegar, sugar and salt in a bowl and mix until the sugar and salt are dissolved. Put remaining ingredients in a quart sized jar, add beans and using a wide-mouthed funnel add brine until the jar is full. Cap and put in the refrigerator for at least one day before devouring!