Thursday, September 4, 2014

Refridgerator Half-Sour Pickles

One of the easiest ways to preserve food is to Pickle it.  Through this process we push off bacteria by making the food unattractive to the food beasties. Conveniently, because we are omnivores, sometimes what the little bugs don't like, we find delicious.  This is where my Fridge Pickles come in.

  • 3-4 Pickling Cucumbers, sliced lengthwise and trimmed to be no taller than than jar openning (usually about 5 inches)
  • Quarter of a large onion, cut into onion slivers
  • 2 tsp minced garlic
  • 4 tsp salt
  • 1/2 Cup white vinegar
  • 1 1/2 Cups water
The Process
  1. Clean and sterilize (you can use the dish washer for that) a quart sized, swing top jar. [You can also use a regular canning jar, but I like the swing top for this, as we aren't really canning this and I don't want to give the impression of shelf stable food.]
  2. Pack the cucumbers and onion slices into the jar.  A tight pack will help keep the cucumbers from floating to the top. Add the minced garlic on top.
  3. In a small sauce pan, heat the water, vinegar and salt until salt is disolved and the liquid just comes to a simmer.
  4. Pour hot brine into jar, filling to the top as much as possible.
  5. Close jar, and seal.  let this cool on the counter until room temperature and then move to the refridgerator. 
  6. Enjoy pickles anytime from one week to four weeks.

This is the recipe I use now.  You can alo add dill if you so chose, or use a flavored vinegar.  I like it simple and straight forward.  I've also added Koolaid to this later on, but that a different post.

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