Three Recipes for 10 Minute Refrigerator Pickles
We garden here, and for the past few seasons we have had a nearly OBSCENE abundance of cucumbers. Don't get me wrong, I like cucumbers, but there is a finite amount of salad that I'm willing to eat, and sometimes there just isn't enough time to put them up as dill pickles, so instead I make refrigerator pickles. These recipes are quick, will last in the fridge for 3 weeks or so, and only need to sit overnight before serving. I also threw a recipe for pickled grapes that I got from Smitten Kitchen in there for fun.
My Mom's Sweet Marinated Cucumbers and Onions
3 Cucumbers, sliced very thinly
1 Vidalia Onion, sliced very thinly
3/4 C white vinegar
3 tbsp granulated sugar
1 tsp mustard seed
Mix the cucumbers and onion in a tupperware container. On the stovetop boil the vinegar and stir the sugar in until dissolved. Allow to cool and pour over the vegetables, add the mustard seed. Stir to combine, cover and put in the refrigerator overnight.
3 Cucumbers, sliced lengthwise into spears
2 large sprigs of fresh dill
2 Cloves garlic, smashed
1 small Serrano Pepper
1 C white vinegar
1 C water
1 tsp salt
Slice the cucumbers into spears, place in a jar or tupperware container with the dill, garlic and pepper. Boil the water, vinegar and salt until the salt is dissolved, pour it over the cucumber mixture. Cover the mixture and allow to sit overnight in the fridge.
Sweet Cinnamon Pickled Grapes
1 lb red or black grapes, with the button ends removed
1 cup of white vinegar
1 cup sugar
1 tsp mustard seeds
1 cinnamon stick
1/4 tsp salt
Fill a jar or tupperware container with the grapes. Boil the vinegar, sugar, mustard seeds, cinnamon stick and salt until just incorporated. Allow to cool and then pour it over the grapes, cover and let sit in the fridge overnight. Enjoy with a cheese plate or on their own.
Do you ever make pickles?