Refrigerator Pickles

 

Quick & Easy Refrigerator Pickles

By Jennifer Segal

No canning, no fuss—just crisp, tangy pickles you’ll want to eat with everything!

Servings: About 24 spears, or two 1-quart jars

Ingredients

• 1¼ cups distilled white vinegar (5% acidity)
• 3 tablespoons kosher salt
• 2 tablespoons sugar
• 2 cups cold water
• 1¾ to 2 pounds Kirby cucumbers (about 6), cut into halves or spears
• 2 tablespoons coriander seeds
• 6 large garlic cloves, peeled and halved
• 1 teaspoon mustard seeds
• ¼ teaspoon red pepper flakes
• 16 dill sprigs

Instructions

1. Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
2. Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.

Korean Pickled Radish

 

Korean Pickled Radish

Ingredients

• 1 pound peeled Korean radish, cut into ⅓ inch cubes
• ⅓ cup sugar
• ⅓ cup plus 1 tablespoon white vinegar
• 1 tablespoon kosher salt
• ¾ cup water
• Directions

1. Combine sugar, vinegar, kosher salt, and water in a large bowl and mix well until salt and sugar are well dissolved.
2. Add the radish and stir a few times and transfer to an airtight container or a glass jar. Keep in the refrigerator at least 2 hours before serving.
3. Refrigerate up to 2 weeks.

https://www.maangchi.com/recipe/chicken-mu

Namasu (pickles for eating and for Banh Mi)

Namasu
Julienne 2 medium carrots
Julienne 1 medium daikon

Keep both separate but sprinkle both with salt and let sit (about 1/2 tsp. salt on carrots and 1 tsp. on daikon). Let sit 10-15 min. and squeeze out all excess water out of both the carrots and daikon. Mix both together so the ribbons are distributed evenly.

Mix:
1/2 c. white vinegar
2 1/2 TBS. sugar
1 tsp. salt

Pour over carrots and daikon and mix all together. Let sit overnight at a minimum. Keeps 2-3 weeks before becoming quite pickled.

Cabbage Tsukemono
1 head of cabbage
2 c. water
1/4 c. salt
1/4 c. vinegar
1/4 c. sugar
1 chili pepper (optional)

Cut cabbage into pieces and place in a large pan. Boil water, salt, vinegar and sugar. Cool syrup and pour over the cabbage. Add chili pepper. Place a plate over cabbage and weigh it down with a gallon sized bottle filled full with water. Ready to eat in 2 days.

Takuan (pickled daikon)
Bring to a boil:
3 c. water
1 c. white vinegar
1/2 c. salt
2 tsp. sugar
Cool liquid to room temperature.

Cut daikon into long, fat strips the size of a pinky (think steak fry size) and spread over a cutting board and sprinkle with 1/2 tsp. salt. Put daikon in a colander and place in sink over night.

Next day:
Squeeze excess water from daikon. Place in clean, empty jar. Pour pickling solution on top to cover daikon. Add red chili pepper to taste. Place plastic wrap over mouth of jar and seal. Pickle at least 3 days, rotating jar on end to ensure all daikon are saturated.

*Best daikon to pickle is in the winter. Spring daikon tends to be hard and woody.

Kosher Dill Pickles
20-25 (4 inch) cucumbers
1 qt. white vinegar
1 c. salt (pickling salt, not iodized)
1 qt. water

To each quart jar you will add:
1/8 tsp. powdered alum
1 clove garlic
2 heads dill weed
1 hot red pepper

Wash cucumbers, let stand in cold water overnight. Pack into hot, sterilized jars. To each quart add the above amount of alum, garlic, dill and red pepper. Combine vinegar, salt and water. Heat to boiling: fill jars. Seal. Makes 6-8 quarts, depending on size of cucumbers.

Dill Pickles
Boil in enamel pan:
1 qt. white vinegar
2 qt. water
3/4 c. pickling salt
(enough to make 6-7 quarts)

Pour the boiling vinegar solution over:
Jar filled with fresh pickling liquid and towel-dried cucumbers.
1-2 cloves garlic (if large, use 1)
1 red pepper
1 dill weed head in each jar
1/8 tsp. alum (powdered)

Pickled Celery (or green pepper, ginger)
1 c. white vinegar
1/2 c. water
2 TBS. sugar
1 pinch salt

Boil ingredients then cool to room temperature. Make celery sticks (3 stalks). Pour boiling water over celery through a strainer. Rinse in cold water immediately. Dry in paper towel. Put celery in a jar and pour pickling liquid over top. Place saran wrap over top and seal. Pickle overnight.