How to Make Pickles in Just 3 Days
By Laura Sorkin for Edible Green Mountains
A few years ago, I was looking for some new chutney recipes and picked up Andrea Chesman’s excellent cookbook, The Pickled Pantry.
(Carol Sullivan for Edible Green Mountains)
As I was flipping through the chapters, I meandered through the pickle section for old time’s sake and spied a recipe for refrigerator pickles that piqued my interest. For the recipe, the cucumbers were squeezed into a jar with brine and spices and only sat in the fridge for three days; no fermenting and no canning. With such little commitment, it couldn’t hurt to give it a try.
They were delicious. Her recipe gives the mystery-solving ratio of salt, water and vinegar that results in crisp, refreshing pickles every time.
Ingredients
2 garlic cloves
2 sprigs fresh dill, chopped
½ teaspoon mixed pickling spice, store-bought or homemade
½ teaspoon black peppercorns
5–6 small pickling cucumbers cut into spears
½ cup distilled white vinegar
1 tablespoon pickling or fine sea salt
Preparation
Put the garlic, dill, mixed pickling spices and peppercorns into a 1-quart container. Pack in the cucumber spears; the fit should be tight.
Combine the white vinegar and salt in a small microwave container and heat for 1 minute, or until the salt dissolves. Pour over the cucumbers. Add water to cover. Seal the top.
Let stand for 24 hours. Refrigerate for at least 3 days and up to 2 to 3 months. The pickles will continue to develop flavor and change color and texture.
Recipe from “The Pickled Pantry” by Andrea Chesman.
More Edible Recipes:
Traditional Pickled Cabbage
Fermented No-Cook Sauerkraut
Spicy and Sour Refrigerator Pickles
Simple Dill Pickles
Sweet & Sour Pickled Veggies
