Refrigerator Pickles
Are you ready to add a burst of flavor and crunch to your meals? Refrigerator pickles are a quick and delightful way to enjoy fresh cucumbers without the fuss of traditional canning. With a tangy brine that can be customized to your taste, these pickles are perfect as a snack or a side dish. Let’s dive into this simple recipe that brings the garden’s bounty to your table in no time!
Ingredients
– 4 medium cucumbers (sliced)
– 1 cup white vinegar
– 1 cup water
– 2 tablespoons sugar
– 1 tablespoon salt
– 1 teaspoon mustard seeds
– 1 teaspoon dill seeds
– 2 garlic cloves (smashed)
– 1/2 teaspoon red pepper flakes (optional)
Servings and Cooking Time
This recipe makes about 4 servings. Preparation time is approximately 15 minutes, with no cooking time required.
Nutritional Value
Each serving (1/4 of the recipe) contains approximately:
– Calories: 30
– Total Fat: 0g
– Sodium: 200mg
– Carbohydrates: 7g
– Sugars: 2g
– Fiber: 1g
This is for one person.
Step-by-Step Cooking Process
1. Start by washing the cucumbers thoroughly.
2. Slice the cucumbers into thin rounds or spears, depending on your preference.
3. In a medium bowl, combine white vinegar, water, sugar, and salt.
4. Stir the mixture until the sugar and salt dissolve completely.
5. Add mustard seeds, dill seeds, smashed garlic, and red pepper flakes to the brine.
6. Place the cucumber slices into a clean glass jar.
7. Pour the brine over the cucumbers, ensuring they are fully submerged.
8. Seal the jar tightly with a lid.
9. Refrigerate for at least 24 hours before enjoying for best flavor.
10. Store in the fridge for up to 2 weeks.
Alternative Ingredients
Feel free to substitute white vinegar with apple cider vinegar for a different flavor profile. You can also experiment with other spices like coriander seeds or add sliced onions for extra zing.
Serving and Pairings
Refrigerator pickles make a great addition to sandwiches, burgers, and salads. They can also be enjoyed as a refreshing snack on their own or served alongside charcuterie boards.
Storage and Reheating
Store refrigerator pickles in the fridge in a sealed jar. For best quality, consume within 2 weeks. Do not freeze as the texture of cucumbers will change upon thawing.
Cooking Mistakes
– Avoid using old cucumbers; fresh ones yield the best results.
– Don’t skip the salt; it’s essential for drawing moisture from the cucumbers.
– Ensure the cucumbers are fully submerged in the brine to prevent spoilage.
– Use a clean jar to avoid contamination.
– Don’t rush the chilling time; flavors develop best after 24 hours.
Helpful Tips
– Experiment with different types of cucumbers for varied textures.
– Try adding fresh herbs like cilantro or parsley for extra flavor.
– Adjust sugar levels based on your taste preference.
– Always taste the brine before adding cucumbers to ensure it’s balanced.
FAQs
How long do refrigerator pickles last?
Refrigerator pickles can last up to 2 weeks when stored properly in the fridge. Always ensure they are submerged in brine to maintain their crispness.
Can I use different vegetables?
Yes! You can use other vegetables like carrots, radishes, or green beans. Just adjust the brining time based on the vegetable’s size and texture.
What can I do with leftover brine?
Leftover brine can be reused for a new batch of pickles or as a flavorful marinade for meats and vegetables.
Are refrigerator pickles vegan?
Absolutely! Refrigerator pickles are plant-based and can be enjoyed by vegans and vegetarians alike.
Can I make them spicy?
Yes! Adding red pepper flakes or sliced jalapeños to the brine will give your pickles a spicy kick. Adjust the amount to your heat preference.
Conclusion
Refrigerator pickles are a quick and satisfying way to enjoy fresh cucumbers with a tangy twist. With endless possibilities for customization, this recipe is perfect for beginners and seasoned cooks alike. Enjoy the crunch and flavor that these pickles bring to your meals!
Refrigerator Pickles
Ingredients
- 4 medium cucumbers sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds
- 2 garlic cloves smashed
- 1/2 teaspoon red pepper flakes optional
Instructions
- Wash the cucumbers thoroughly.
- Slice the cucumbers into thin rounds or spears.
- In a medium bowl, combine white vinegar, water, sugar, and salt.
- Stir until the sugar and salt dissolve completely.
- Add mustard seeds, dill seeds, smashed garlic, and optional red pepper flakes to the brine.
- Place cucumber slices into a clean glass jar.
- Pour the brine over the cucumbers, ensuring they are fully submerged.
- Seal the jar tightly with a lid.
- Refrigerate for at least 24 hours before enjoying.
- Store in the fridge for up to 2 weeks.