Tuesday, August 11, 2009
Just reading a bit on FB about making refrigerator pickles. We've made several batches, and this summer is the first I haven't made conventional pickles. My mother gave me a recipe and they were never crisp. Tasty, yes.
So it's great to have a method from MS's Everyday Food, which I'll give here because there is really no reason NOT to make these with cucumbers in such abundance (at least around here):
Slice cucumbers about 1/8 in thick (about 2 large cookie sheets' worth). place on paper towels on said sheets, sprinkle with salt, and cover with paper towels. Leave for about 15 min while you prepare the brine:
In med. saucepan, combine 3 c. white vinegar, 1-1/2 c. sugar. 2 tsp. coarse salt, 1/2 tsp. mustard seed, 1/2 tsp celery seed, 2-4 small red chiles (optional, but I included), and 1/8 tsp. ground turmeric.
Bring to boil.
Put your cucumbers and some fresh dill fronds in jars and pour the brine over. You can really pack those slices in there tight, btw.
Stick a knife in to release the air bubbles and screw the lid on. *Put jars in the refrigerator!!
Tomorrow you will have pickles.
• • •
I'm champing at the bit to buy yet another cookbook, but restraint is in order, especially with business being so slow for D, college for L approaching faster than a speeding bullet, and insurance costs seeming to rise like mercury in a thermometer, but never dropping.
The library solves some book lust issues, but its budget is hacked yearly, and county commissioners here are anti-intellectual cretins who actually wondered why someone who wanted to read a book didn't just go to the bookstore and get one. Mother of god. Really.