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geminigirl
Aug 2, 2007 09:35 AM
someone just sent me this - but I haven't tried it yet...
Easy Refrigerator Pickles
6 cups thinly sliced pickling cucumbers (about 2 pounds)
2 cups thinly sliced onion
1 1/2 cups white vinegar
3/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
4 garlic cloves, thinly slicedPlace 3 cups cucumber in a medium glass bowl; top with 1 cup
onion. Repeat procedure with the remaining 3 cups cucumber and remaining
1 cup onion.Combine vinegar and remaining ingredients in a small saucepan;
stir well.
Bring to a boil; cook 1 minute. Pour over cucumber mixture; let
cool.
Cover and chill at least 4 days.
Note: Pickles may be stored in the refrigerator for up to one
month.Yield: 7 cups (serving size: 1/4 cup)
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reubensandperrier
Aug 2, 2007 09:35 AM
I don't know if you meant you don't want to do cooking of any kind, or just don't want to do the sanitize/canning part, but Alton Brown's recipes are fantastic and he doesn't do hot water canning:
Alton Brown's Kinda Sorta Sour Pickles
1/2 onion, thinly sliced
2 medium cucumbers, thinly sliced
1 cup water
1 cup cider vinegar
1/2 cup champagne vinegar
1/2 cup sugar
2 tablespoons plus 2 teaspoons kosher salt
1 teaspoon mustard seeds
1/4 teaspoon turmeric
1 teaspoon celery seeds
1 teaspoon pickling spice
4 whole garlic cloves, smashed
Combine the onion and cucumber slices in a clean spring-top jar.
Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors.Add the garlic cloves to the jar. Slowly and gently pour the pickling liquid over the onion and cucumber slices, filling to the top of the jar.
Cool to room temperature. Top off the pickles with any remaining pickling liquid and refrigerate.
Alton Brown's B&B Pickles
1/2 onion, thinly sliced
2 medium cucumbers, thinly sliced
1 cup water
1 cup cider vinegar
1 1/2 cups sugar
Pinch kosher salt
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon celery seeds
1/2 teaspoon pickling spice
Combine onion and cucumber slices in a clean spring-top jar.
Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Simmer for 4 full minutes to wake up the flavors of the spices.Slowly pour the hot pickling liquid over the onion and cucumber slice, completely filling the jar. Allow the pickles to cool to room temperature before topping off with any remaining pickling liquid. Refrigerate.
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I've been thinking of trying them myself. Here's a link:
