Who loves refrigerator pickles as much as I do? 'Refrigerator pickle' may not be a universal term but it's what I call pickled vegetables that keep in the refrigerator anywhere from a few days to a few weeks, preserved without the trouble of "canning". Along with 'refrigerator salads', refrigerator pickles are so handy to have on hand to add to a salad, a quick lunch plate, even a small midday snack.
When it’s too hot to cook during summer’s dog days, experience a refreshing waft of cool air just by opening the frig to reach for a jar or two of pickled vegetables. Both these make for easy, tooth-crunching sides for grilled meat or supper salads.
MARINATED BRUSSELS SPROUTS
(see photo below)
Chill 4 hours before serving
- Generously salted water to cover
- 2 pounds Brussels sprouts, preferably fresh of about equal size (frozen sprouts also work)
- 1 tablespoon olive oil
- 4 tablespoons red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt & sugar
- 1/4 teaspoon oregano & thyme
- Salt & pepper to taste
Bring water to a boil. If using fresh sprouts, trim stem ends, remove outer leaves and cut an X into core with tip of a knife (this promotes even cooking). Cook for 6 – 8 minutes until cooked but still bright green. Drain.
Mix remaining ingredients in a bowl. Add hot sprouts, stir several times. Chill for 4 hours before serving.
CUCUMBER & PEPPER
(see photo above)
Chill 4 days before serving
Makes 6 cups
- 1-1/2 cups white vinegar
- 2 tablespoons sugar (4 tablespoons for sweeter pickles)
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- 1/2 teaspoon turmeric (makes for great color!)
- 1 teaspoon kosher salt
- 2 English cucumbers, quartered lengthwise, then cut in chunks
- 1 red or yellow bell pepper (or a mix), diced
- 1 sweet onion, in half moons
Bring vinegar, sugar and seasoning to a boil in a saucepan.
Meanwhile, prep vegetables and arrange in layers in a six-cup glass container. Pour hot liquid over top. Refrigerate for 4 days, turning occasionally. Use within two weeks. Serve and enjoy!
Another Favorite: Marinated Brussels Sprouts
More Favorites for the Refrigerator
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