Fearless Refrigerator Pickles with Fire Cider

Fearless Refrigerator Pickles – with Fire Cider, Two Ways

 

 

 

Who knew that making pickles is easy? Not me. But it is! Living proof, right here!

 

Gather a combination of unblemished veggies. Got a garden's overabundance of zucchini, summer squash, carrots, or peppers? This recipe is for you. Otherwise, the farmer's market or grocery store will have what you need.

 

The brine ingredients were easy to find, with a trip to the grocery store and a visit to my spice cabinet, and a side trip to Port Plums to pick up a bottle of Fire Cider (the unsweetened version) – and I was ready to fearlessly rock my pickle jam! So to speak.

 

For my batch of pickles, I used three smallish pickling cucumbers, three carrots, and two yellow peppers. I washed the veggies, trimmed their ends, removed seeds from the peppers, and sliced them all up into slender julienne, into smallish pickle-sized pieces. I also used two medium onions, sliced thinly; plus 4 cloves of garlic (from one head) for the brine. 

 

These all fit to the top of my canning jar, pushing them in a bit. I could have also used a non-metal bowl. (Keep the garlic out; it goes in the brine.)

 

I placed the brine ingredients in a saucepan, stirred them a bit to melt the sugar, and brought them all to a boil. Don't breathe the steam! Or – if you have a cold, maybe do so – it'll clear your head! After a minute of boiling, I carefully poured it – liquid, spices, and all – over the veggies. Remember that turmeric can stain; protect surfaces from drips, with a paper towel. 

 

And that was that! Covered, popped into the fridge, and all that was left to do, was to wait! Four days, if you can. I made it to two days, and was very happy with the yummy result. (And they say these pickles will last in the fridge for a month. . . but this batch is already a tasty memory!)

 

 That's it: Fearless Refrigerator Pickles! If I can make pickles, delicious, zesty-sweet pickles. . . you can, too!

 

 

Sweet/Hot Quick Pickled Veggies with Fire Cider (Refrigerator Pickles)

 

Thinly slice, dice, or cut in julienne strips:

 

  • about 6 cups of raw vegetables, in any combination - such as pickling cucumbers, carrots, beets, zucchini, squash, red or yellow peppers, radishes, etc.

 

Also thinly slice:

 

  • 2 cups onion (about 2 medium onions) 

 

In a saucepan, combine and bring to a boil, and continue boiling for 1 minute:

 

  •  1 C cider vinegar
  • ½ C unsweetened Fire Cider
  • ¾ C sugar (or to taste)
  • ¾ tsp salt
  • ½ tsp mustard seed
  • ½ tsp turmeric
  • ¼ - ½ tsp crushed red pepper
  • ¼ tsp peppercorns (tricolor are pretty)
  • 4 garlic cloves, peeled and thinly sliced

Lightly toss together the veggies and onion. Place them in a large canning jar or a non-metal bowl.

Pour the boiled vinegar mixture over all. Don't worry if vinegar doesn't completely cover veggies – shake them occasionally; they will collapse as time passes and brine will cover.

 

Cool slightly. Cover with lid or plastic wrap, and refrigerate at least four days for flavors to meld. (Pickles are yummy right away, but the flavor really develops over time.)

 

Store, covered, in the refrigerator for up to one month. Reuse brine, if desired, to make more pickles or to add flavor to other recipes!

  

Yield: about 7 cups

 

Notes: Turmeric can stain, use care. Also, try slicing your vegetables with a spiralizer, then cutting the spirals into bite-sized pieces. Experiment with different combinations of vegetables. Enjoy!

 

Now that you're a pickling pro, here's an even easier recipe! This one has the spicy, refreshing bite of radishes. The radishes will grow paler, and the brine pinker, with time – if they don't get gobbled first!

 

Quick & Fierce Pickled Radishes (Refrigerator Pickles)

 

Thinly slice:

 

  • around 9 medium radishes, roots and tops removed

 

In a saucepan, combine and bring to a boil, and continue boiling for 1 minute:

 

 

Place radishes in a medium-size canning jar or a glass bowl.

 

Pour the boiled vinegar mixture over the radishes. 

 

Either enjoy immediately (after cooling to room temperature), or cover, refrigerate, and serve after a day or more.

 

Store, covered, in the refrigerator for up to one month.

 

 

That's it! Happy Pickling!

- Linda