Refrigerator pickles

[Marshal Mo Hare, SASS #45984]

I just don’t have storage capacity to do canning, but I’d like to pickle some things for a few months just to say that I did it and of course sample the results.  Any favorite recipes?

[Wallaby Jack, SASS #44062]

Go to market and buy some already done, hide them in the back of your fridge, "discover" them in  about six months. 

 

 

 ..... you might want to tear the labels off before you hide them  

[G W Wade]

I have one you redo store bought and just add your spices if your interested,   Sweet horseradish      GW

[Father Kit Cool Gun Garth]

7 hours ago, Wallaby Jack, SASS #44062 said:

Go to market and buy some already done, hide them in the back of your fridge, "discover" them in  about six months. 

 

 

 ..... you might want to tear the labels off before you hide them  

[Marshal Mo Hare, SASS #45984]

7 hours ago, Wallaby Jack, SASS #44062 said:

Go to market and buy some already done, hide them in the back of your fridge, "discover" them in  about six months. 

 

 

 ..... you might want to tear the labels off before you hide them  

I detect that you have no sense of culinary adventure.

[Derringer Dan]

The Mrs has started doing this by making a brine of sorts and waffle slicing fresh cucumbers and letting it all get yummy in the fridge. Don’t know if she has any specific recipe for it however 

[Wallaby Jack, SASS #44062]

7 hours ago, Marshal Mo Hare, SASS #45984 said:

I detect that you have no sense of culinary adventure.

 

 I'm not the one that's trying to make un-eatable things less edible ... 

[Marshal Mo Hare, SASS #45984]

46 minutes ago, Wallaby Jack, SASS #44062 said:

 

 I'm not the one that's trying to make un-eatable things less edible ... 

the vegemite lover refers to pickles as un-eatable! Hah!

 

 

 

[Wallaby Jack, SASS #44062]

12 minutes ago, Marshal Mo Hare, SASS #45984 said:

the vegemite lover refers to pickles as un-eatable! Hah!

 

 

 ..... I knows of what I speak ....   

[MizPete]

Basic "brine":  1 cup sugar (or equivalent), 2/3 cup vinegar (I use ACV), 1 tsp salt - heat until sugar dissolves.  No need to boil.

Then add seasonings while mixture is still hot.  For dill, use dill seed (obviously).  For bread & butter, use whole allspice, clove, little bit of stick cinnamon (I like more clove than cinnamon).  Basically, it's like Justin Wilson's Cajun cooking:  use what you like and what you got.

Slice your cukes (and onion) into the cooled mixture, put in fridge in glass container (Mason jar), and let rest 12 hours.