Feb 26

Feb 26 refrigerator pickles

Ahhhh, spring is almost here. Or at least it is in Texas. I just checked the weather for Pittsburgh and it's apparently still winter up there. Dammmmmmit! Regardless of the weather, to me, spring is a time of new things, fresh starts, and growth. This upcoming move is all of those, so it's pretty invigorating. Spring is my *second* favorite season of the year and I'm excited to spend it in a new place. You know...one that actually has four seasons.

One of the best parts about spring is planting a garden. I've finally mastered being able to grow things in the West Texas heat, so figuring out my green thumb in the Mid-Atlantic (Northeast?!) climate is going to be a completely new experience for me. That being said, I'm happy that we will finally be living in a place where farmers' markets and fresh produce are plentiful.

However...imma need someone to ship me some jalapeños, cilantro, and hatch chilies, please.

Refrigerator pickles are seriously the easiest thing in the world. There's no pressurizing or anything. It's a super simple "canning" method. The hardest part is chopping up the vegetables. So, to welcome in spring, I invite you to make a batch of these yourself.

Pro Tip: I use this amazing, self-sealing jar for all of my pickles. You can also use two 1-quart jars. To sterilize them, I pour boiling water into them and, handling them a minimally as possible, dry the jars using paper towels. Make sure that you wash your hands and arms (surgeon-style) and avoid touching the glass, particularly the mouth of the jar, with your skin. This minimizes the germs. Since we aren't canning in the traditional sense, the risk of contamination is significantly less, as long as they stay refrigerated. However, make sure that you look for weird floaters and/or unusual smells that could indicate spoilage.

refrigerator pickles

prep time: 45 minutes | cook time: 10 minutes

experience level: easy peasy | specialty: vegetarian

brine

4 1/4 cups water
12 cloves garlic, peeled
2 cups distilled white vinegar
2 1/4 tbsp kosher salt
3-4 medium sprigs of fresh dill
1 1/2 tsp celery seeds
1 tsp black peppercorns
1/2 tsp red pepper flakes (optional)
1/4 cup sugar (optional)

pickles

1 head cauliflowers, chopped into bite-sized florets
2 medium cucumbers, peeled and chopped into 1/4-inch rounds
1 handful fresh green beans, stems cut
1 bell pepper (orange, yellow, or red), deseeded and cut into strips
1 small yellow onion, sliced and halved
3 celery stalked, ends removed and cut into thin strips
3 large carrots, peeled and sliced into thin "blocks"
2 jalapeños, sliced into thin strips (optional; you can also leave in the seeds for a spicier flavor or remove to make them milder)

To make the brine, bring the water to a boil and reduce to a simmer. Add the peeled garlic cloves and simmer for 5 minutes. This step, known as parboiling, helps to soften the garlic. It also prevents the vinegar in the brine from turning the garlic a weird blueish color. Stir in the vinegar and salt and bring the mixture back to a boil. Cook the brine until the salt dissolves, then remove from the burner and allow to cool.

In the bottom of the sterilized container, add the dill, peppercorns, and celery seed. Using a slotted spoon, remove the garlic from the brine and place on top of the seasonings. Layer the chopped vegetables on top of the garlic, packing them in tightly.

While you layer the vegetables in the jar, bring the brine to a boil again. Once it begins to bubble, pour the hot brine over the veggies, making sure they are completely covered. Seal and allow to cool at room temperature. Once the jar is cool to the touch, place in the refrigerator. Though the pickles will be ready in 3-4 hours, they taste better after 3-4 days. Keep refrigerated for 8-12 weeks.

Note: If you are using two 1-quart jars, divide the seasonings, garlic, vegetables, and brine between the two jars. Duh! :)