Quick Refrigerator Pickles

by Sarah on June 16, 2014

Undercover Caterer :: Quick Refrigerator Pickles

Hello and a happy belated Father’s Day to all you fathers and children of fathers out there.  I hope you all had an enjoyable barbecue, or restaurant meal, or Skype call or whatever.  We had a barbecue shindig, because that is my father’s favorite thing to do.  Hanging out, drinking wine and watching other people grill meat is right up his alley.  I guess he likes hanging out with us too.

Undercover Caterer :: Quick Refrigerator Pickles

Last year, I got him a tablet computer device thingy for Father’s Day.  This year I made him pickles.  I can’t go big every year, he’d get too spoiled.  Besides, he likes refrigerator pickles.  This is his favorite recipe.  I know because I think I swiped this cut-out Sunset magazine page out of his recipe binder.  I tamp down the guilt of stealing the recipe by telling myself that at least now he’ll have the recipe at his fingertips on my blog.

Undercover Caterer :: Quick Refrigerator Pickles

The original clipping.  Sunset magazine, circa 1972 (?).  There’s no date, I’m just guessing by the print and the recipe on the other side of the page for fruit ices in frozen fruit cups.  Snazzy.  I should mention that the recipe I adapted comes from I.M., of Berkeley, Calif.

Undercover Caterer :: Quick Refrigerator Pickles

Quick Garden Update!  Most of the cucumbers seen here and all of the radishes were from the garden.  I also used an English cuke, but only because I didn’t quite have enough home grown cukes.  Notice that I split the cucumbers in half and ran a spoon down the center to rid them of the jelly-seedy-stuff.  It’s not something you need to do, I just don’t really love the seedy bits.

Anyway, the pickles were a hit.  Maybe as much as the tablet?  I’m not sure.  I’m not a mind reader.

Theory:  My dad likes these pickles so much because A) They are totally uncooked and my dad prefers all vegetables to be raw.  B) They contain a fair amount of celery seed, not dill.  My dad really likes celery seed.  I know this because there were celery seeds in many of my foods growing up.  Egg salad, macaroni and cheese, cabbage salad, etc etc etc.  It’s a good thing I like celery seed too or I suppose I would’ve been very hungry.

Undercover Caterer :: Quick Refrigerator Pickles

I.M.’s orignal recipe calls for bell pepper and onion, not radishes.  I think you can get a little crazy and use whatever crunchy vegetable you wish.  Carrot would be good, as would a thinly sliced hot pepper.  Go nuts!

Quick Refrigerator Pickles

Ingredients

  • 2 unpeeled English or Armenian cucumbers, or use pickling cucumbers. You need about 3-4 cups of sliced cucumber.
  • 1 medium onion, chopped fine
  • 6 radishes, sliced thin (conversely, use finely chopped bell pepper, thinly sliced carrot, etc)
  • 1 Tbsp salt
  • 2-3 tsp celery seed (to your taste, I go for the higher amount)
  • 3/4 cup sugar
  • 1/2 cup white vinegar

Instructions

  • Slice cucumbers about 1/16" thick. If you wish, slice them first lenghtwise and scoop out seeds. Combine with chopped onion and radishes, or any other vegetables.
  • Sprinkle with salt and celery seed and toss to combine. Let stand for one hour.
  • Combine sugar with vinegar and stir until the sugar dissolves.
  • Pour over the cucumber mixture and refrigerate, covered for a few hours or overnight.
  • Transfer pickles to a jar or other container.
http://www.undercovercaterer.com/2014/06/refrigerator-pickle-recipe/

 


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