Refrigerator Pickles

[Tutalady]

I have a recipe for Refrigerator Pickles and in the ingredients list is "vinegar"..........would you use apple cider vinegar or white vinegar?

And speaking of pickles..........last year I made the Zucchini Pickles that were in CL last summer and they were excellent.....easy too.
Thanks.

[RiverFarm]

I'd definitely use white vinegar, but could you post your recipe? My cucumber plants are starting to produce a lot!

[newtricks]

And speaking of pickles..........last year I made the Zucchini Pickles that were in CL last summer and they were excellent.....easy too.
Thanks.

Are these the ones you made?:
1. Make pickles
Zucchini pickles are every bit as delicious as their cucumber counterparts. Give this sweet-spicy version a go. Combine 4 cups 1/8-inch zucchini slices, 1 cup slivered sweet onion, and 3 thinly sliced garlic cloves in a glass bowl. Bring 1 cup white vinegar, 1/2 cup sugar, 3/4 teaspoon crushed red pepper, 1 teaspoon mustard seeds, and 3/4 teaspoon kosher salt to a boil; pour over zucchini mixture. Cover and chill 24 hours

I might have to try them!

[newtricks]

I'd definitely use white vinegar, but could you post your recipe? My cucumber plants are starting to produce a lot!

Not Tuta lady but this is a recipe I just got from Smittenkitchen.com that looks yummy:

Pickles Asian-Inspired Quick 5-6 kirby (pickling) cucumbers, each cut into six spears
1 chili pepper
1 cup seasoned rice wine vinegar (look for a brand that uses sugar instead of high fructose corn syrup, Trader Joe’s makes a good one)
2 limes, juiced
3-4 scallions, chopped (greens and whites)
2 garlic cloves, sliced
4 sprigs of mint, chopped
1/2 teaspoon salt
Pack the cucumber spears into a quart jar. Slide the chili pepper down in among the cucumber spears. In a 2-cup measuring cup, combine the rice wine vinegar, lime juice, scallions, garlic cloves, mint and salt. Pour over the cucumbers. Using your fingers, poke some of the garlic slivers, mint and scallion down amidst the cucumbers. Screw a lid on the jar, and holding the over the sink (in case of leaks) invert the jar and give it a good shake, in order to distribute all the delicious bits.
Let your pickles sit in the refrigerator for at least 24 hours before eating.

And here is a more traditional recipe that we really like at my house. (I wish I could tell you which bber posted this originally but I didn't write it down. I'm very grateful to them!)

Mom's Fridge Picklesfrom Fresh Every Day by Sara Foster

makes about 1 quart

1 cup white vinegar
1/4 cup sugar
1 tablespoon sea salt
1/2 teaspoon freshly ground black pepper
6 whole cloves
2 bay leaves
1 teaspoon crushed red pepper flakes
1 teaspoon dill seed
4 to 5 small kirby (pickling) cucumbers, peeled in stripes and sliced into 1/8 inch thick rounds
1 small white onion, thinly sliced into rounds

1. Combine the vinegar, sugar, salt, black pepper, cloves, bay leaves, red pepper flakes, and dill seed in a quart jar. Place the lid on the jar and shake until the sugar has dissolved.

2. Layer the cucumbers and onion in the jar using a wooden spoon to press them tightly into the jar. Place the lid on the jar, shake it well, and refrigerate at least 4 hours, shaking the jar occasionally to keep the ingredients mixed. These pickles will keep in the refrigerator for at least 1 month.

[RiverFarm]

Thanks, Barbara!

[funniegrrl]

Anyone have a good recipe for pickled vidalia onions? Years ago G&R Farms used to have a lovely version -- very yellow with turmeric, I'm guessing. I haven't seen it in years, and I'd love to make something similar. I could wing it, but if anyone has a recipe I'd be obliged.

[newtricks]

Thanks, Barbara!

Happy to help. And looking forward to buying zucchini and kirbies at the farmers market this afternoon!

[funniegrrl]

Just to show you everything old is new again ... in my google search for Vidalia Onion pickle recipes, I found a post I made in 2004 asking if anyone had a clone of the G&R Farms recipe. Beth posted a Bread & Butter pickle recipe that I remember making, but with cucumbers. I think I'll start with that and tweak ...

[Tutalady]

Yes, those are the zucchini pickles that I made and they are really good on a sandwich/burger, etc.

[Tutalady]

These are the ones I make:

Refrigerator Pickles
4c sugar
4c vinegar
1/2c pickling salt
1 1/3 tsp turmeric
1 1/3 tsp celery seed
1 1/3 tsp mustard seed
3 medium onions sliced thin (opt for peppers)
Mix sugar, vinegar, and spices together-do NOT heat.
Wash and sterilize 1 gallon jar. Wash and slice cucumbers (peppers) and place
in jar adding onion slices on each layer if using. Fill jar.Stir syrup and pour
over veggies. Refrigerate at least 5 days turning up and down each day. Will last
one year

[funniegrrl]

The ingredients don't list the cucumbers?

[FoodJaunts]

I'm from a filipino background so I would give it a twist by using half rice vinegar half spiced palm vinegar (which is spiced with chiles and garlic).

We pickle green papaya or green mango and use coconut or palm vinegar for that. (It's called achara)

[Tutalady]

Funniegirl..........you use as many cucumbers as will fill the jar.......

[Tutalady]

Funniegirl..........I have one of those V slicers and I slice the pickles using the thick side and just fill the jar until it is full. Think it took me 5 cucumbers for a half gallon jar today. HTH.

[newtricks]

Yes, those are the zucchini pickles that I made and they are really good on a sandwich/burger, etc.

I made them, they're quite spicy! I think my red pepper is potent so might cut down on it next time - but there WILL be a next time.

Tonight we are having them on grilled grass fed burgers, with smoked cheddar and haystack onions. Yum.

[Joanie B]

Another thank you to Tutulady for recommending the CL Zucchini Pickles, they were great. Like newtricks (thanks for finding the recipe!), my red pepper flakes must be mighty potent, will cut back next batch, but even with some heat this was easy and a keeper. I used cider vinegar, white was MIA. I think munching on mustard seeds in pickles is a hoot! My fave pickles are Klausen's bread & butter slices, and they have a ton of mustard seeds in the bottom--they're like the prize at the end of the jar!