Refrigerator Bread and Butter Pickles

Ingredients:

1 1/2 lbs Cucumber, sliced 1/4-inch thick

1 1/2 T Kosher salt

1 C Thinly sliced sweet onion

1 C Sugar

1 C White vinegar

1/2 C Apple cider vinegar

1/4 C Light brown sugar

1 1/2 t Mustard seeds

1/2 t Celery seeds

1/8 t Ground turmeric

Directions:

In a medium-large bowl, sprinkle salt on cucumber slices. Cover and refrigerate for 1 1/2 hours. 

Rinse cucumbers thoroughly in a colander under cold water. 

Drain well. Return to bowl. Add onion and toss with cucumbers. 

Put cucumbers and onions in jars (whatever size you like) and leave a little room for vinegar mixture. 

In a medium saucepan, combine sugars, vinegars, seeds, and turmeric. Bring to a simmer over medium heat, stirring to dissolve sugars. 

Pour the hot vinegar mixture over the cucumbers. Let stand at room temperature for 1 hour. 

Cover and refrigerate 24 hours. Enjoy!

* Adapted from http://www.browneyedbaker.com/2011/08/25/bread-and-butter-pickles/

Zesty Dill Refrigerator Pickles

Ingredients:

1 1/2-2 lbs Cucumber

1 Jalapeño pepper, quartered (or hot pepper of choice, dried peppers are good too!)

2 Garlic cloves, quartered

2 T Chopped fresh dill

1 1/2 t Whole black peppercorns

1 1/2 t Ground coriander 

1 1/2 C White vinegar

3/4 C Apple cider vinegar

3/4 C Water

1/4 C Kosher salt

Directions:

Slice cucumber is desired shape. 

Arrange cucumbers in jars. 

Divide hot pepper, garlic, dill, peppercorns, and coriander between jars. 

In a medium pot, bring vinegars, water, and salt to a boil. Stir to dissolve salt. 

Divide brine among jars and screw on lids. 

Let jars come to room temperature and then refrigerate. 

Allow to set for at least three days before opening. 

Will stay in refrigerator for several months. 

Yield: 3 Pint jars

*Adapted from http://alldayidreamaboutfood.com/2011/07/spicy-dill-refrigerator-pickles-secret-recipe-club.html

Refrigerator Pickled Jalapeño Slices

Ingredients:

2 lb Fresh jalapeños, cut into 1/8-inch slices

2 1/4 C Vinegar

2 1/4 C Water

2 T Sugar (optional)

Per pint:

1/2 t Kosher salt

1/2 t Whole black peppercorns

1/2 t Whole cumin seeds

1/4 t Whole coriander seeds

1 Bay leaf

1 Garlic clove, peeled

Directions:

Boil enough jars and lids to hold 4 pints of pickled jalapeño slices. Keep jars warm until ready to fill. 

In 2-quart pan, combine vinegar, water, and sugar. Heat until just before it starts to boil. 

Add salt, pepper, cumin, coriander, bay leaf, and garlic to each jar.

Add jalapeno slices to jars, pressing down and packing them in compactly until jars are filled.

Pour hot vinegar mixture into each jar, leaving 1/2" head space. Insert bubble remover tool (or chopstick) down side of jar and press in toward center to release any bubbles. Clean jar rims with wet paper towel. Add jar lids and rings, making them "finger tight."

Allow jars to cool to room temperature and then store in fridge. Allow to marinate at least 3 days before eating. Good for several months. 

* Adapted from http://www.theyummylife.com/Pickled_Jalapeno_Peppers