In Season: Fridge Pickles

Here for a good BRINE:

I don’t know about you, but every now and then, I come across a food that brings me an instant haze ofnostalgia. In my 40 years on earth, I have rarely turned down a pickle of any variety. I get my love of them from my Nonnie, who could wield spices, vinegar and salt like a magician.Any time I feel like I need a fresh, salty, crunchy treat, I reach for the tried-and-true ingredients that I remember so well.

*Fridge pickles can be made with a variety of veggies found at local markets in the summer. You can make this recipe with sliced beets, onions and cucumbers, or okra.

Here’s a simple recipe for refrigerator pickles:

You will need:

•1 1/2 cups of water

•1 1/4 cups of white vinegar

•2 tablespoons of salt

•2 tablespoons of sugar

•4 cups of cucumbers, sliced

•1 cup of sliced onions

•4 garlic cloves, peeled and smashed

•1 teaspoon of whole black peppercorns

•1 teaspoon of mustard seeds

•1/2 teaspoon of red pepper flakes (optional)

•Fresh dill (optional)


Step 1 In a saucepan, combine water, vinegar, salt, and sugar. Bring the mixture to a boil, stirring until the salt and sugar are dissolved. Remove from heat and let the brine cool to room temperature.

Step 2 In a large bowl, combine the sliced cucumbers, sliced onions, garlic, black peppercorns, mustard seeds, and red pepper flakes (if using).

Step 3 Pour the cooled brine over the cucumber mixture. If desired, add a few sprigs of fresh dill to the mixture.

Step 4 Stir to ensure the cucumbers are fully submerged in the brine.

Step 5 Cover the bowl and refrigerate for at least 24 hours before enjoying.

These refrigerator pickles will keep in the refrigerator for up to a month.They’re perfect for adding a tangy crunch to sandwiches and burgers or enjoying as a tasty snack on a hot summer day!