Easy Refrigerator Sweet and Spicy Pickles

What to do on a Saturday when it's entirely too hot to paddle the lake, I don't have a big party to cook for and the thought of being idle is not a good one? Make pickles!  I really have been wanting to make these since last summer, but time just got away and then Kirby cucumbers were out of season.  Kirby cucumbers are small and have small seeds, they are great for pickling since they are naturally crisp.  I played around with my recipe a little and made both traditional with dill and a south of the border very very spicy version.  You could tone down the spiciness by removing the jalapeno all together or just using the flesh without core and seeds.

Refrigerator pickles keep for about a month, covered and chilled.  Make sure the jar is clean and dry when you begin.  It's best to mix the vinegar in a non-reactive bowl, either plastic or glass.  The sugar cuts down on the acidity, adjust to taste.  The traditional version, for which the recipe is for are sort of sweet-spicy.  I had a lot of cilantro well on its way to seed in the garden so I used it on the second batch.  I added cumin, cilantro sprigs, and a ripe red jalapeno, seeds, core and all. HOT!

I made these to serve with sandwiches, particularly pulled pork sandwiches with slaw... coming soon!




Refrigerator Pickles

3 cups vinegar
3/4 cup sugar
2 tablespoons Kosher salt
2 teaspoons coarse ground black pepper
1 teaspoon dill seed
12 whole cloves
2 teaspoons crushed red pepper flakes
1 small white onion, thinly sliced
4 bay leaves
1 jalapeno, thinly sliced
fresh dill sprigs (optional)
8-9 kirby cucumbers, sliced 1/8" thick

1. Mix vinegar with sugar, salt, peppers, dill seeds, cloves, and bay leaves until sugar dissolves.

2. In a large jar, layer cucumbers, onion and jalapeno.  Pour vinegar solution over the cucumbers.  Refrigerate for at least four hours or overnight.