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Saturday, November 5, 2011

Quick Refrigerator Pickles

GLUTEN-FREE  |  GRAIN-FREE  |  DAIRY-FREE


These pickles can be made in the fridge in just 24 hours. I kept the seasoning simple with garlic and chili pepper, but feel free to add some herbs, like a sprig of fresh dill or tarragon.

They will keep in the fridge for several weeks. I like to offer them alongside richer and heavier foods, like paté or roasted meats, because their sharp flavor and crisp bite are a lovely contrast. You can serve these pickles with whatever you wish.

1/2 cup white wine vinegar
1/2 cup water
1 tbsp honey
2 cloves garlic, smashed
Pinch red pepper flakes or minced fresh chili pepper
1 tablespoon mustard seeds (yellow or brown)
1/2 tsp sea salt
1 large unwaxed cucumber

In a small saucepan, combine the vinegar, water, honey, garlic, red pepper flakes and sea salt. Warm over low heat, stirring occasionally, until the honey dissolves. Remove the mixture from the heat, cover and cool to room temperature.

Thinly slice the cucumber. Place the slices inside a clean glass jar. Pour the vinegar solution over the cucumbers, cover the jar tightly, and shake to thoroughly distribute the liquid. Place the jar in the fridge for at least 24 hours. Strain and serve.


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