I know... You must have thought that I died. It has been a while since we have made a whole new post but for those of you who are observant you may have noted that we have been updating some of our other posts as we continue to cook them and refine them. Look for changes in red.
This is just a quick refrigerator pickle recipe - I've made this a few times and didn't realize that I hadn't documented it here. A great fresh idea for summer cucumbers. You can put them in the fridge and start eating them the next day. The longer they steep the richer they get.
Research:Totally made this up with a hint from the ingredients from our pickled cucumber and carrot recipe also found here.
Ingredients:
0.5 cup of pickling vinegar per pint
0.5 cup of water per pint - could use white wine but I didn't have any open.
1 tablespoon sugar per pint
1 teaspoon of salt per pint
0.25 teaspoon of pickling spice per pint
a few peppercorns per pint
Consider adding a little bit of korean red pepper paste (Gochujang) for a nice spice.
Execution:
Heat the vinegar, water, salt and sugar until dissolved. Get your kids involved it is great bonding time and the gift that will keep on giving.
Place cucumbers in jar along with the pickling spice and a few peppercorns
add liquid
Place in fridge
Eat the next day or a few days later. I made these to eat the following day with a brisket cook. Check out the brisket post for updates from time to time. This one I plan on adding a chart for time and temperature notes.
Verdict:
I think these were a little strong. Perhaps a little less vinegar next time. Taste the liquid so you can get an idea what the tartness will be. Might want to add a little sugar.