Refrigerator Pickles

Refrigerator Pickles
Recipe type: Preserving

Don’t know what to do with all those cucumbers? Here’s an easy and fast way to preserve them – without the canning!
  • 1 pound fresh cucumbers
  • 4-5 c. water
  • 1 c. vinegar
  • ½ – 1 Tbsp salt
  • Peeled garlic cloves (to taste)
  • 3-5 Fresh dill flower tops (to taste)

  1. Slice cucumbers into quarters the long way.
  2. Cut lengths in half if needed.
  3. Place cucumbers in brine of water, vinegar, garlic, salt and dill in crock or jar.
  4. Store in refrigerator for at least 72 hours.


Pickled Beauty Heart Radishes

Pickled Beauty Heart Radishes
Recipe type: Pickles

  • 2 lb. beauty heart radishes ((or mix of beauty hearts, Spanish radishes, & carrots or even turnips), cut into ⅛ inch julienne
  • 1 ½ c. white or apple cider vinegar
  • 1 ½ c. water
  • ¾ c. sugar
  • ½ tsp. salt
  • 1 tsp. fresh ginger, grated
  • 3 whole star anise
  • 6 cardamom pods
  • 9 whole black peppercorns
  • 1 ½ tsp. whole coriander seed
  • ¾ tsp. hot red pepper flakes
  • Sterilize 3 pint-size canning jars & lids.

  1. In a medium saucepan, bring vinegar, water, sugar, salt, & ginger to a boil.
  2. Add julienned radishes & stir for 1 minute.
  3. Remove from heat & pack into sterilized jars with evenly distributed spices.
  4. Fill with pickling liquid to within a ½ inch of rim, wipe rim, & apply lids tightly.
  5. Place in refrigerator for up to a few months (wait a couple days to try them) OR can: process in a boiling water bath or steam canner for 10 minutes.


Potato Salad, New York Style

Potato Salad, New York Style
Recipe type: Salad

  • 3 lbs. Russet potatoes
  • 3 large hard-boiled eggs, coarsely chopped
  • ½ cup bread & butter pickles, chopped
  • ½-cup onion, chopped
  • ½ cup celery or green pepper, chopped
  • Dressing:
  • ½ buttermilk
  • ½ sour cream
  • ½-cup mayonnaise
  • 2 tablespoons Dijon mustard
  • Chopped fresh parsley
  • Salt and pepper to taste

  1. Cover potatoes with salted water in large pot.
  2. Cover pot and boil gently until potatoes are tender but still hold their shape, about 30min
  3. Drain and cool slightly.
  4. Cut potatoes into 1-inch pieces.
  5. Transfer potato pieces to large bowl.
  6. Add the chopped vegetables.
  7. In a separate bowl, mix together the dressing ingredients.
  8. Pour over the potatoes and vegetables and toss gently to mix.
  9. Season with salt and pepper.
  10. Garnish with chopped parsley. Refrigerate.


Cauliflower and Carrot Quick Pickles

Cauliflower and Carrot Quick Pickles
Recipe type: Pickle
Cuisine: Indian

  • 1½ cups water
  • 3-4 cloves fresh garlic
  • ½ teaspoon coriander seed
  • ½ teaspoon mustard seed
  • ½ teaspoon black peppercorns
  • ½ cups white vinegar
  • 3 teaspoons salt
  • 3 medium carrots, cut in half & then ½” sticks
  • ½ of a cippolini onion cut into thick chunks
  • 1½ cups cauliflower, cut into bite sized chunks (may need more or less to fill your jar)
  • 4 hot red chiles or 1 tsp red pepper flakes (optional)

  1. In a medium saucepan, bring water to a boil, reduce heat to a simmer, and add garlic. Cook for five minutes.
  2. Add next five ingredients, bring to boil, and stir until salt dissolves. Reduce heat to simmer for five minutes.
  3. Remove from heat.
  4. Into a clean, 1-quart mason jar: Using tongs, remove garlic from the brine and place into jar.
  5. Then, using a spoon, ladle up and add the coriander, mustard, and peppercorns.
  6. Then, pack the jars full of cauliflower, carrots, beans or whatever other vegetables youre using. You want them to be tightly stuffed.
  7. Pour hot brine over the vegetables to completely cover, let cool, and refrigerate.
  8. Pickles will taste good in just a few hours, better after a couple of days, and they’ll keep for a few months.