Refrigerator Pickles
Okay, so I'm new to this "canning or jarring" gig. And I've got a beautiful cuke at home just waiting to become beautiful relish of sorts....
I made some pickles last summer with a friends recipe, thing is I loathe green peppers - which were in it. So I replaced them with red peppers (which I love) and a couple weeks later had pink pickles. They sure tasted yummy, just wondering if there might be another version out there that works better for me.
I'm open to whatever - my first batch was made with a pickle seasoning mix.
Thanks in advance!
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I've made this Jean-George Vongerichten recipe for saffron cucumber refrigerator pickles, and they're delicious, with a different, more delicate flavor than most pickles.
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The Boston Globe ran an article this past week about homemade pickled vegetables. They also had a recipe for pickled asparagus. I'm intrigued but haven't come even close to starting the process.
http://www.boston.com/ae/food/articles/2007/05/30/pickled_asparagus/
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You should also take a look at Alton Brown's "kinda sorta sours". Really easy and good.
http://www.uppermeadowsfarm.com/Recip....›1 Reply -
Jacques Pepin had a very simple recipe for quick, refrigerator pickles that I made a few years ago.....if my memory is correct the formula is about 2 parts sugar to 1 part vinegar with a tablespoon (or less) of salt. Put sliced cucumbers into a jar, add the mixture, refrigerate and in a few hours you have your pickles.
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Do you have the Ball cookbook? This was recommended by many people here so I bought it, but then I had kids and time for things like canning went out the window :-)




