One of my favorite memories as a little girl was helping my grandmother make strawberry jam. I remember going with her to pick strawberries. I remember sitting on her kitchen stool helping her peel peaches for jam. I remember the jars and jars of sweet and sour pickles that would line the counters in her small kitchen until they were ready to be put up on the top shelf, intended to last the entire year.
After my grandmother passed away, I tried desperately to hold on to that tradition; some years are better than others. Now, as canning is coming back into style, I am so excited to see all of the creative concoctions of jeweled-colored jars at the farmers’ market. If you have avoided canning because you think that it is difficult, it really isn’t. This is probably one of my favorite recipes because it reminds me of the flavor of my grandmother’s pickles, but doesn’t even require a canning pot. This is also a great recipe to ease even the most novice of cooks into canning. Be careful, these pickles are very addictive!
Refrigerator Pickles (makes 4 pints)
For the Vegetables:
- 2 pickling cucumbers, such as Kirby, cut into ¼-inch slices (about 8 cups)
- 1 onion, peeled and sliced
- 1 or 2 jalapeños (depending on spice preference), sliced
For the Brine:
- 4 cups distilled white vinegar
- ¼ cup kosher salt or pickling salt*
- 3 ½ cups sugar
- 1 ½ tsps. celery seeds
- 1 ½ tsps. turmeric
- 1 ½ tsps. mustard seeds
- 1 Tbsp. black peppercorns
Mix the vegetables: Combine the cucumbers, jalapeño(s) and onion in a large bowl. Set aside.
Make the brine: Heat the vinegar, salt, sugar, celery seeds, turmeric, mustard seeds and black peppercorns in a medium, stainless-steel saucepan over medium-low heat. Stir about 10 minutes, until the sugar and salt are dissolved.
Jar: Pack the vegetables into 4 pint-sized jars. Ladle the hot brine over the vegetables, leaving ½-inch headspace. Seal the jars with lids.
Let the pickles sit in the refrigerator for five days before eating. These pickles are good for a year but best within three months. (If I am really feeling lazy, I will reheat the leftover brine and use it for fresh batch of vegetables.)
* You may find pickling salt at most grocery stores. If you prefer to substitute kosher salt, you may. DO NOT use table (iodized) salt.
Want to Learn More?
Summer Pickling and Preserving Class
Sunday, August 9, 1-3pm
Learn the ins and outs of pickling and persevering, with great tips and recipes. This will be an opportunity to take all that great farmers’ market and garden produce and turn it into something that you can enjoy all year long! Not only will you get to prepare a variety of sweet and savory items, but also a full meal, incorporating the products created.
Menu includes: Blueberry Tequila Lime Jam; Spicy Pickled Okra (Think Bloody Marys); Poblano Ketchup (not just for French fries anymore!); Brandied Cherries (perfect for cocktails); Gingered Zucchini Marmalade; Refrigerator Pickles.
