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Cooking & Preserving Foods: refrigerator pickles

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Forum: Cooking & Preserving FoodsReplies: 9, Views: 163
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Wayland, MA
(Zone 6a)

August 3, 2009
11:17 AM

Post #6900823

has anyone made refrigerator pickles. I have cucumbers coming in a few each day, so I was wondering if I could make up the brine and add cucumbers as they come ?
Ewing, KY
(Zone 6a)

August 3, 2009
9:58 PM

Post #6903226

I have a recipe for freezer pickles that might work.
Frederick, MD
(Zone 6b)

August 6, 2009
3:12 AM

Post #6912807

Cukes will keep well for a few days in the fridge.. I have good luck putting them in a zip-top bag that I ventilate by stabbing a fork through the sides of the bag a few times.

I put my favorite refrigerator pickle recipe in this article I wrote last summer on cucumbers:

If you don't brine the cucumbers in the salty ice bath, you'll need to use a brine with a bit of salt added.
Wayland, MA
(Zone 6a)

August 6, 2009
10:37 AM

Post #6913422

thanks critter , great article!
Frederick, MD
(Zone 6b)

August 6, 2009
11:53 AM

Post #6913554

I realized I didn't quite answer your question, though... If you use a regular brine (with salt), then you can definitely add more cukes to a jar in the fridge. Since it's in the fridge, the salt is probably not critical. Or, I suppose you could brine each addition.

I make quick sweet cucumber slices like my mom did (maybe 2 parts cider vinegar to 1 part sugar, sometimes a little seasoning, sometimes not), and you can just take some out and add more sliced cukes to those over the course of a week... you'll know when the juice of the cukes has watered down the brine enough that you need to start over.
Wayland, MA
(Zone 6a)

August 6, 2009
3:03 PM

Post #6914205

thanks !
Himrod, NY
(Zone 6a)

August 6, 2009
4:25 PM

Post #6914521

Hey Jill, sounds like a great recipe. What about substituting Splenda for the sugar? Any thoughts. I just did some bread and butter that way and did my DMIL's recipe with Splenda but have not tasted them.

Frederick, MD
(Zone 6b)

August 6, 2009
7:12 PM

Post #6915121

No thoughts one way or another on it, but please let us know how they turned out with the Splenda!
Calabasas, CA

September 11, 2010
4:52 PM

Post #8093506

Kirby pickles: washed (4 lbs)
Gallon glass jar
of container of pickling spice on the bottom of jar
1 head or chopped garlic on bottom of jar
Dried Crown Dry dill covering bottom of jar 3 finger oz. In plastic sandwich bag cut 1 inch snips
Boil water (or distilled) let cool ( not hotter than luke warm)
2 1/2 oz. (weight) kosher salt add boiling water so as to devolve the salt first
fill jar with pickles
pour salt water in
add clove of garlic to top
of pickling spices to top
completely cover top of pickles with more dill
add water, leaving inch from the top

to make cure faster leave in sun 1 to 2 days ( take inside at night)

if rusty lid place wax paper under lid

if not salty enough add 1 tablespoon of salt to juice at a time. mix until dissolved , then back into jar

if not spicy enough, add black pepper corns

lasts a year...until the new batch is made.

my dad's recipe. He did it every year for 40 years i'm aware of
Wayland, MA
(Zone 6a)

September 17, 2010
4:58 PM

Post #8104855

thanks so much it sounds like a good one !

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