Thursday, June 4, 2009
My fun new thing is making pickles! If you're heading to the farmers market this weekend, pick up some little pickling cucumbers and make refrigerator pickles. I think the refrigerator pickle falls somewhere between fresh cucumbers and real pickled pickles.
They are delicious and crispy and oh so easy to make. This recipe is slightly sweet, making these similar to "bread and butter" style pickles.
1/2 pound Kirby cucumbers, sliced 1/2 inch thick
1/2 medium Vidalia or other sweet onion, sliced 1/2 inch thick
1/2 cup sugar
1/2 cup apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
Place the cucumbers and onions in a colander and sprinkle with 1/2 tsp of salt. Allow them to sit and drain for about 30 minutes, tossing them occasionally. In the meantime, in a lidded jar, combine the vinegar, sugar, celery seed, mustard seed and a pinch of salt. Shake the jar vigorously to mix the ingredients. Add the cucumbers to the jar and mix gently.
Refrigerate for at least 8 hours. I've found they are the best after a couple of days. They will keep in the fridge for up to 2 weeks