Tuesday, July 23, 2013

Spicy Cucumber, Carrot & Onion Refrigerator Pickles


Farmers' markets are brimming with summer vegetables.  This past Saturday I bought armloads of zucchini, yellow squash, fresh garlic, onions, carrots, peppers, tomatoes and cucumbers.  I made a huge batch of gazpacho, slow roasted 2 pans of tomatoes, marinated squash, created a vegetable soup and still had leftovers.  My solution?  Refrigerator pickles.

Refrigerator pickles are perfect when you don't feel like going through the process of water bath canning. The refrigerator version involves covering the vegetables in a hot vinegar-based brining solution and then refrigerating for a minimum of 24 hours.  The water bath solution, similar to jam making, involves packing the vegetables and brine in canning jars and then boiling the jars in hot water until they seal.  Both options are perfect for making pickles...and both have pro and cons...so I make both versions.

I usually make the refrigerator version early in summer when I don't feel like spending hours over a hot stove. This technique produces delicious pickles but the down side is they have a shorter shelf life and must be kept in the refrigerator.  The processed version can be stored in the pantry and eaten all winter when the produce is out of season. I tend to process pickles near the end of the season to ensure my pantry is stocked for winter.

I made spicy pickles today and used cucumbers, carrots, onions, garlic and jalapenos in an apple cider based brine.  Later in summer I will make a similar recipe but adapt to the processed version.  Enjoy!

Spicy Cucumber, Carrot & Onion Refrigerator Pickles
3 1/2 cups apple cider vinegar
2 tbsp raw organic agave nectar
1 tbsp whole peppercorns
1 tsp yellow mustard seeds
1/2 tsp whole dill seeds
1/2 tsp whole fennel seeds
1 tbsp coarse grey salt
1 bunch fresh dill, chopped
2 large cucumbers
10 very small carrots (must fit inside canning jars) or cut larger carrots to size
1/2 white onion, thinly sliced
5 cloves garlic, peeled and smashed
1 jalapeno, minced*

Add vinegar, agave, peppercorns, mustard seeds, dill seeds, fennel seeds, and grey salt to medium saucepan. Bring to a rapid boil. Turn off heat, add the fresh dill, and allow to steep for 15 minutes.

Meanwhile, slice the cucumbers in half width wise.  Cut each half into thirds lengthwise.  Cut each piece into thirds lengthwise. (got that?) You should end up with 18 slices per cucumber. You can now divide the cucumber, carrots, onion, garlic and jalapeno between 2-3 canning jars with lids or, even easier, place all vegetables into a large glass bowl with a lid. ( I have a rectangular sized glass storage container which is perfect for this recipe.)

If you are using jars, pour the liquid over the vegetables in the jars, ensuring the liquid completely covers all ingredients.  If you are using a bowl, just pour in all the liquid.  Place the lid(s) in the jars/bowl, place in refrigerator and allow to chill a minimum of 24 hours.  I prefers at least 48 hrs to allow the flavors to meld.  

These pickles will last 2-3 weeks in the fridge.  Remember, these are NOT processed.  You must keep them refrigerated, not stored in the pantry.

other cucumber recipes you may enjoy:
cucumber and avocado open face sandwiches
cucumber coolers with agave simple syrup
greek quinoa salad
cucumber & chiles salad

It is "cucumber" week at food network's summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Have a favorite cucumber recipe?  Share in the comments section and/or link to your blog if you have one:
Feed Me Phoebe: Fennel Tzatziki with Mint
The Lemon Bowl: Japanese Quick Pickled Cucumbers
Jeanette's Healthy Living: Burmese Cucumber Watermelon Composed Salad
Domesticate Me: California Salad with Roasted Chicken and Avocado Dressing
Taste With The Eyes: Stuffed Cucumber Kimchi with Shrimp and Minari
Devour: Cucumber and Mint Lemonade 
Haute Apple Pie: Sweet and Sour Cucumber Salad
Napa Farmhouse 1885: Spicy Cucumber, Carrot and Onion Refrigerator Pickles
Red or Green: Spicy Cucumber Gazpacho
Virtually Homemade: Cucumber Tomato Bruschetta
Food for 7 Stages of Life: Neer Mor — Zested South Indian Buttermilk with Cucumber
Weelicious: Cucumber Cream Cheese Sandwiches
Blue Apron Blog: Barley Salad with Heirloom Cucumbers & Golden Beets
The Sensitive Epicure: Pimm's Cups and Cucumber Tea Sandwiches
FN Dish: Pickles Past the Jar

best,
diane
napa farmhouse 1885
red or green?
california girl in taos
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9 comments:

Jeanette said...

Love all the spices and herbs in your pickle recipe. I've been making lots of pickles already this summer and am always look for more ideas.

diane padoven said...

thanks jeanette....i love making pickles too. will check out your blog for ideas! :)

tami lamb said...

Hi Diane, here is a recipe, it's from The Complete book of Chinese Cooking.

Sweet and Sour Cucumber
1 Cucumber
1 tsp.salt
2 tsp. honey
2 tbsp. rice vinegar
3 tbsp. chopped fresh cilantro
2 tsp. sesame oil
1/4 tsp. crushed red peppercorns ( we use red chili flakes)
strips of red and yellow bell pepper tiny think 4mm!

1.Peel thin strips off the cucumber along the length. This gives a pretty striped effect. Cut cucumber in fourths lengthwise, and then into 1 in. long pieces. Place in a colander.

2. Sprinkle the salt over the cucumber and leave for 30 min. to allow the salt to draw out excess water. Wash the cucumber thoroughly to remove the salt, (Ed cautions me, he loves the salt , drain, and pat dry w paper towels.

3. Place the cucumber in a bowl. Combine the honey w the vinegar and pour over. Mix together and leave to marinate for 15 min.

4.Stir in the cilantro and sesame oil and place in a serving bowl.

5. Sprinkle over the crushed red peppercorns or chili flakes. Serve w
strips of red and yellow bell peper.

People really love it. Tami

foodienewz said...

Hi, your cucumber, carrot & onion pickles was very popular on FoodieNewZ and today it’s featured on our Facebook page: https://www.facebook.com/Foodienewz We have pinned at Pinterest as well http://pinterest.com/pin/71705819040251938/ think of repin at your boards.
Congratulations and have a wonderful weekend! Gorgeous :-)

Denise said...

I remember my grandmother making a similar pickle. I wish I had the room in our house to do this - looks (and sounds) like such fun

Tiffany said...

Cool!

Monu said...

Thanks for the great post. i feel fresh whenever i have food from it. i am using this refrigerator from last few months

ankit arora said...

i bought this refrigerator . and its worth

best refrigerator brand said...

While cleaning a refrigerator, use toothpaste to remove tough stains. It contains a gentle abrasive and has a pleasant odor.