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Refrigerator Pickles

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I had many jars of pickles ready to take to Saturday’s program. I have discovered the fun of pickling vegetables so you don’t have to spend large amounts of money at the local stores to buy those items so loved on antipasto trays.

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I’ve been all over the map in terms of the ratios I use to make refrigerator pickles. I’ve also used crocks in the past to make pickles. These I did put in the hot water bath in order to have them stay fresh longer, but I keep them in the refrigerator no matter how I make them. Thankfully we have a small beverage refrigerator under a counter in the laundry room. Lots of stuff gets stored there.

I like my pickles garlicky and sour. I use very little sugar, if at all. Sometimes I do buy pickling spices, but mostly I just throw in whatever is still in the spice rack. I use garlic (or once I used scapes). I use garlic powder. I use salt, pepper, mustard seeds, dill (fresh or dried, whatever is here). Sometimes allspice, whole.

I use a heavy vinegar mix. Two parts vinegar to one part water. Some people like one to one ratio. Figure on four to five ounces of mix for every pint jar. I boil it all together, and sterilize the jars in the dishwasher. A small pot sterilized my lids and seals. For refrigerator pickles, meant to be eaten in a few months, and never left out of the fridge, I don’t use the hot water bath for processing.

The jars above hold some of my shallots. Some sweet peppers. Dill pickles. I have also processed swiss chard stems. Zucchini. Beets in a mix that does include candied ginger and a cinnamon stick.

Be creative. Next I am doing another mix of yellow and red peppers.

Today though, we checked out the Whole Foods Market pickling “bar”.

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My husband picked out some of them to try. Caper berries? Green beans. How about carrots? All sorts of ideas.

About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

3 responses »

  1. I just did this the other day for the first time! They came out great! I can’t wait to pickle everything!

    Reply
  2. I want to try that one of these days! In reading up on pickling/canning/fermenting, I came across this news about canning lids: http://livinghomegrown.com/2014/08/changes-in-canning-lid-procedures.html.

    Thank you for the info and photos!

    Reply
    • Interesting about the lids. I knew they went to BPA free, but I still was simmering mine in a very small pot, while making my pickling mix in a larger one.

      This week the CSA predictions include mixed sweet peppers. I may be doing more pickled peppers this weekend.

      Reply

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