Isn't it funny how squash and cucumbers just sneak up on you? You walk
by the plants everyday, but all of a sudden you notice a flash of
yellow, or green, or white and realize there are tons of massive
fruits on every plant! It must be those giant leaves...A few weeks
ago, I turned some of those sneaky squash into refrigerator pickles
and this week I'm devouring the result. I borrowed this recipe for
refrigerator pickles from Alton Brown (of Food Network's "Good Eats"),
but my version uses a little less sugar. For those who don't know (I
didn't when I first read this recipe!), pickling spice is just a
mixture of different whole spices - like peppercorns, juniper,
cinnamon, ginger, etc - and you can buy it already made up in the
store. Or you can make your own, and since my kitchen is already
stocked with most of the whole spices it calls for, that's what I did.
Regarding the pickles themselves, I suppose you could process them as
you would for regular canning if you want to store them on the shelf,
but they'll probably lose some of their crispness. If you've got the
fridge space, they'll keep in there as long as you can keep from
eating them! Extra: After the pickles are gone, combine the leftover
brine with some olive oil for a kickin' vinaigrette.
Refrigerator Pickles
1/2 onion, thinly sliced
2 medium zucchini/cucumbers, thinly sliced
1 cup water
1 cup cider vinegar
1 cup sugar
large pinch of kosher or sea salt
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon celery seeds
1/2 teaspoon pickling spice
Layer the onion and zucchini/cucumbers in a jar (try to pack tightly).
Combine the other ingredients in a non-reactive pan (enameled cookware
works well for this) and simmer for 4 minutes. Pour the hot brine over
the onion and zucchini/cucumbers to fill the jar. Remove any air
bubbles and allow to cool somewhat, top off with any remaining liquid,
then tightly lid the jars. Refrigerate at least a week before
consuming.
Pickling Spice
2 cinnamon sticks
1 tablespoon mustard seeds
2 teaspoons black peppercorns
1 teaspoon whole cloves
1 teaspoon whole allspice
1 teaspoon juniper berries
1 teaspoon crumbled whole mace
1 teaspoon dill seeds
4 dried bay leaves
1 small piece dried ginger
Place all spices in a sturdy plastic bag, use a mallet or rolling pin
to break up the cinnamon sticks and ginger. Store in a small, airtight
jar up to 2 months. Makes about 1/4 cup.
by the plants everyday, but all of a sudden you notice a flash of
yellow, or green, or white and realize there are tons of massive
fruits on every plant! It must be those giant leaves...A few weeks
ago, I turned some of those sneaky squash into refrigerator pickles
and this week I'm devouring the result. I borrowed this recipe for
refrigerator pickles from Alton Brown (of Food Network's "Good Eats"),
but my version uses a little less sugar. For those who don't know (I
didn't when I first read this recipe!), pickling spice is just a
mixture of different whole spices - like peppercorns, juniper,
cinnamon, ginger, etc - and you can buy it already made up in the
store. Or you can make your own, and since my kitchen is already
stocked with most of the whole spices it calls for, that's what I did.
Regarding the pickles themselves, I suppose you could process them as
you would for regular canning if you want to store them on the shelf,
but they'll probably lose some of their crispness. If you've got the
fridge space, they'll keep in there as long as you can keep from
eating them! Extra: After the pickles are gone, combine the leftover
brine with some olive oil for a kickin' vinaigrette.
Refrigerator Pickles
1/2 onion, thinly sliced
2 medium zucchini/cucumbers, thinly sliced
1 cup water
1 cup cider vinegar
1 cup sugar
large pinch of kosher or sea salt
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon celery seeds
1/2 teaspoon pickling spice
Layer the onion and zucchini/cucumbers in a jar (try to pack tightly).
Combine the other ingredients in a non-reactive pan (enameled cookware
works well for this) and simmer for 4 minutes. Pour the hot brine over
the onion and zucchini/cucumbers to fill the jar. Remove any air
bubbles and allow to cool somewhat, top off with any remaining liquid,
then tightly lid the jars. Refrigerate at least a week before
consuming.
Pickling Spice
2 cinnamon sticks
1 tablespoon mustard seeds
2 teaspoons black peppercorns
1 teaspoon whole cloves
1 teaspoon whole allspice
1 teaspoon juniper berries
1 teaspoon crumbled whole mace
1 teaspoon dill seeds
4 dried bay leaves
1 small piece dried ginger
Place all spices in a sturdy plastic bag, use a mallet or rolling pin
to break up the cinnamon sticks and ginger. Store in a small, airtight
jar up to 2 months. Makes about 1/4 cup.
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