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Recipes

Refrigerator Pickles

This is my wife's adaptatin of a pickle recipe from Mark Bittman's How to Cook Everything Vegetarian.

First make up the pickling spice.

• 2 three-inch cinnamon sticks, broken into pieces
• 10 bay leaves, broken into pieces
• 2 small hot dried red chillies, broken into pieces
• 1/4 cup mustard seeds
• 2 tbs allspice berries
• 2 tsp whole cloves
• 2 tbs black peppercorns
• 2 tbs coriander seeds
• 2 tsp cardamom seeds
• 2 tbs dill seeds

The pickling spice can be prepared in advance and stored in an airtight container.

To really start, mix the broth and bring it to a boil.

• 1/4 cup pickling spice (see above)
• 2 cups water
• 2 cups vinegar, 5% acidity (either real cider or white)
• 1/4 cup salt
• 1/4 cup sugar

While the broth is heating, wash and slice:

• 2 lbs Kirby cucumbers

Pour the boiling broth over the cucumbers. Let them sit until room temperature. Put in airtight jars.

Refrigerate for three days so the cucumbers have time to absorb the flavor.

The pickles should stay nice in the refrigerator for three months.