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September 7, 2022
Refrigerator Pickles and Canning
I started canning and pickling about four years ago. This phase coincided with the start of my Ely Hilltop Garden and the abundance of tomatoes, cucumbers, peppers, and other garden varieties that grow in abundance. For the first few years, I tried a water bath canning process. While the refrigerator pickles looked great in the jars, they were pretty mushy when it came time to eat them (thus is my recipe for dill pickled pot roast, which was a happy accident). Of all the things I hear people complain about when discussing pickle recipes, what seems to stand out is how to keep them crunchy.
I was at a Spring party with my friend Jill, and we were talking about pickling, and she shared her no-fail refrigerator pickle recipe with me. Try this technique that cools the jars upside down before placing them right side up in the refrigerator.The pickles are brined and turned upside down on the counter for one hour. They are then stored right side up in the refrigerator where the heat and the pressure have created a seal on the jar. Pickles done this way can last a few months in the refrigerator, and … they stay crispy! You can pickle peppers, beets, cocktail onions, carrots, or relish all by using this method.
As you start to harvest and put the garden goodness to bed – or you make one more trip to the seasonal farmers market – consider making a refrigerator pickle!
This recipe works with all sorts of pickled vegetables.
Choose one or more of the following: Cucumbers, small whole, or larger sliced Summer Squash or Zucchini, cubed or thinly sliced Onions – red, white, yellow, whole pearl Garlic – whole peeled cloves Peppers – bell or hot Radishes – small whole or large sliced Carrots – sliced Asparagus Green or yellow beans Rhubarb Beets – cooked and cubed or sliced, Relish – chopped cucumbers, onions, garlic, carrots, peppers.
Of all the things I hear people complain about when discussing pickle recipes, what seems to stand out is how to keep them crunchy. Try this technique that cools the jars upside down before placing them right side up in the refrigerator. Pack TWO (2) quart-sized wide mouth mason jars with vegetables, onions and garlic. To recipe works with all sorts of pickled vegetables. Choose one or more of the following: Relish – chopped cucumbers, onions, garlic, carrots, peppers
Refrigerator Pickles
Ingredients
Instructions
In a medium pot on the stove, bring sugar, salt, vinegar, and water to a boil. Immediately and carefully, using a ladle and funnel, add hot liquid up to the very top of the jar. Place lids and screw on bands tightly. Turn upside down on your counter and let sit for one hour.
After the jars are completely cool, inspect the jars you should find they've formed seals, just as if you were to use a water bath canner, but without the excess heat and time that would make them soft. Voila! Crisp pickled veggies
Look over the jars carefully to make sure they've all formed seals. Refrigerate any that haven't been sealed and eat first within two weeks. Transfer the remaining jars to the refrigerator and allow a few days for flavors to blend. Pickles will last several weeks to a few months in the refrigerator.Notes
Cucumbers, small whole, or larger sliced
Summer Squash or Zucchini, cubed or thinly sliced
Onions – red, white, yellow, whole pearl
Garlic – whole peeled cloves
Peppers – bell or hot
Radishes – small whole or larger sliced
Carrots – sliced
Asparagus
Green or yellow beans
Rhubarb
Beets – cooked and cubed or sliced
