One week our CSA box came with more cucumbers than we knew what to do with.
Someone suggested making pickles, but so far I’ve shied away from anything that involves actual canning. The combination of glass jars + boiling water + my klutziness sounds like a disaster waiting to happen.
So I was really excited to learn you could make refrigerator pickles without the whole scary canning process. As the name would suggest, they need to remain chilled and not on a shelf.
I shared a few jars with family. They were as excited as if I’d done something really brilliant and difficult, when, in reality, it was much easier than conquering my fear of canning.
I’ll tell you how I did it, as long as everyone agrees to keep thinking (or at least acting like) I’m brilliant.
EatingWell’s post on “How to pickle anything” was the key. I decided to make sour/dill pickles, seasoned with various combinations of fresh oregano, green onions, garlic, dill, turmeric, and cumin seeds.
Following their guide, I sliced cucumbers, piled them in just-washed jars, added seasonings, and then made the brine to poured over the top.
The next day it was time for a taste test – and we had pickles! It was almost like magic. They were great on sandwiches and turkey burgers and even just piled on the plate as a side dish. Refrigerator pickles keep for about a month and the flavor gets stronger, so they were pretty intense by the end.
From there, you can experiment with seasonings and even use the same recipe with different vegetables.
Brilliant, right?
