Last week’s Market Fresh Cooking at the Tuesday morning market was led by Dru Ruebush from Radish & Rye.
Refrigerator Pickles
Supplies/Ingredients:
One large pot
4 Quart Jars with lids
12-16 Cucumbers (depending on size)
10 cups Vinegar
5 cups Water
1 cup Salt
4 teaspoons Coriander
4 teaspoons Peppercorns
4 teaspoons Dill Seeds
4 Whole Garlic Cloves
Preparation:
- Combine the water, vinegar, and salt in a large pot and boil for one minute.
- Place one garlic clove and one teaspoon each of the coriander, peppercorns, and dill seeds into each quart jar.
- Cut your cucumbers into disks or wedges (based on your preference) and disperse them equally into all four jars.
- Carefully pour your brine into each jar until all ingredients are completely covered.
- Place in refrigerator.
Pickles can be eaten within a couple of hours but will increase in intensity and deliciousness the more time that passes. These pickles can be kept in the fridge for up to three weeks.