Sweet and Spicy Refrigerator Pickles

The first time I went to the Brimfield, a six day antiques extravaganza in Massachusetts held three times a year, I was deliriously happy and overwhelmed, but on a mission. Antiques set up in tents across acres of open fields and ranging in both quality and price can cause even the most seasoned antiques collector's head to spin. While it can be both a physically and mentally exhausting day (or days if your resolve and pocketbook can handle it), it can also be exhilarating. Especially when you find something or many somethings making your heart race. Like an antique carpet in mint condition, or vintage dresser still with its original large, unchipped glass knobs, or pewter plates in perfect condition. My next trip to Brimfield will be in September. With my niece moving into her very first apartment near Boston, this time the mission will be to try finding both functional and decorative items to create the most beautiful living space possible. I only hope she knows what asking me to help her decorate her apartment means! And if by chance as we walk through the fields, I can find a few things to add to any of my collections, things I can carry back with me on a plane, we should both leave there deliriously happy. And she and her roommate will have the start of a fabulous living space.

When I decided to make these Sweet and Spicy Refrigerator Pickles I thought some of antique canning jars lovingly collected over the years might like to get some use. They have been sitting on shelves in a closet in a basement for awhile now. Seeing the light of day only occasionally.

The pickling cucumbers at this week's Farmer's Market were absolutely gorgeous. After buying several pounds of them, I could hardly wait to get home to start making pickles. If you have never had or made homemade pickles before, these Sweet and Spicy Refrigerator Pickles are the least labor intensive and best ones to start and maybe end with. They are slightly sweet, have a little bit of the kind of heat that sneaks up on you after your second bite, and have the perfect crunch. Even those who claim not to be pickle fans will find themselves eating them.

Making pickles, especially refrigerator pickles, is actually easier than you might think. But it all starts with buying the best pickling cucumbers you can find. Look for ones ripe but still firm and as unblemished as possible. Carefully wash and dry them before you begin cutting them into generous 1/4" rounds. Be sure to throw away the ends.

After the pickling cucumbers, the brine and aromatics are the two other critical elements to determining the pickles flavor. The base for the brine used to create these Sweet and Spicy Refrigerator Pickles is made with apple cider vinegar, water, sugar, and kosher salt. As much as we all like to tinker with recipes, changes made to pickle recipes could put your pickle making efforts in the 'effed up' category. If you don't have kosher salt or apple cider vinegar before you start making these pickles, take a quick trip to the grocery store. I promise that trip will be worth your time and energy. 

Intensifying the brine's flavor are peppercorns and mustard seeds. I used black peppercorns but you can also use the multi-colored variety. Before adding the peppercorns and mustard seeds to the brine, rough them up a bit with a mortar and pestle to make it easier for their flavors to be released in the brine solution. If you don't have a mortar and pestle, put them in a ziplock bag and pound them with hammer or mallet to slightly crush them. You don't want them pulverized, so don't put them in the food processor. They just need to be roughed up a bit.

In addition to the brine ingredients, these Sweet and Spicy Refrigerator Pickles even more flavor from jalapeño peppers, sweet yellow onions, dried dill, and a couple of sprigs of fresh dill. Slices of onion are first layered on the bottom on your canning jars, followed by your pickling cucumber slices. After cutting and seeding the jalapeño peppers, insert them along the sides of the jar. Note: Cut each of your jalapeño peppers into six pieces. Try putting your pickle slices in horizontally, but be careful not to pack them too tightly as you want the brine to be able two swirl around them. As you can see, some of my pickle slices were standing up and that's all good. Before adding the brine to the jars, top each jar with a teaspoon of dried dill.

To make the brine, place the apple cider vinegar, sugar, water, salt and ever so slightly crushed spices in a heavy bottomed medium sized pan. Bring the mixture to a boil over medium-high heat, stirring to ensure all of the sugar melts. Once the brine has reached a boil and all of the sugar has melted, begin ladling or pouring it into your prepared jars. Work to ensure each jar has the same amount of peppercorns and mustard seeds. There should be enough of the brine to completely cover all of the pickling cucumbers yet leaving at least 1/2" of space at the top of the jar. 

Allow the jars to cool (uncovered) for thirty minutes before topping with a spring or two of fresh dill sprigs. Then seal the jars with the lid and place in the refrigerator. Note: I gently shook each jar of the pickles before placing the refrigerator to help distribute the spices.

In only 24 hours your Sweet and Spicy Refrigerator Pickles are ready to be devoured. Use them as a condiment on sandwiches or burgers, serve as a side dish to grilled chicken/steak, put in a bowl on cheese or charcuterie board, or just munch on them as a snack. There are endless ways to enjoy them! Note: Pickles will keep in the refrigerator at least two weeks in their covered jars. But I seriously doubt they will last that long.

I have made these Bread and Butter Pickles and these Zucchini Pickles, but these Sweet and Spicy Refrigerator Pickles are my new favorites. They pack the most delicious flavor, have a great crisp texture, require no special canning equipment, and are incredibly simple to make. In other words, they are AWESOME! 

These Sweet and Spicy Refrigerator Pickles received the seal of approval from not only the pickle discerning person who shall remain nameless, but a half dozen of my friends. Would you believe it if I told you everyone ate the entire small tasting bowl of pickles before cutting into birthday cupcakes? Well it's TRUE! If you are looking for the most scrumptious pickle recipe, you have found it. Today is your lucky day! And an even luckier one awaits you.

Recipe
Sweet and Spicy Refrigerator Pickles (inspired from multiple sources)
Makes 3 quarts

Ingredients
3 pounds pickling cucumbers, cut horizontally into generous 1/4" circles (ends removed)
1 medium sweet or yellow onion, cut into slices
4 Tablespoons whole mustard seeds
3 Tablespoons whole black or mixed variety peppercorns
2 large or 3 medium sized Jalapeño peppers, seed removed, and each cut into 6 slices
3 cups apple cider vinegar
1 1/2 cups water 
2 cups granulated sugar
3 Tablespoons kosher salt
3 teaspoons dried dill
Optional: fresh dill springs

Directions
1. Clean and dry three quart jars. Set aside.
2. Evenly divide the sliced onion between the three jars. 
3. Equally divide the sliced pickling cucumbers between the jars. Pack horizontally as much as possible.
4. Slip the slices of Jalapeño peppers alongside the pickling cucumbers.
5. Top each jar with one teaspoon dried dill.
6. Place the peppercorns and mustard seeds in a mortar. Use the pestle to slightly crush the spices. 
7. In a medium sized heavy bottomed saucepan, combine the apple cider vinegar, sugar, water, kosher salt, and crushed spices to make the brine. Bring mixture to a boil over medium-high heat, stirring to ensure the sugar dissolves. 
8. Pour the brine evenly over the three jars, trying to evenly distribute the spices. Note: To help with the even distribution of spices, remove the spices using a small strainer or slotted spoon, and evenly spoon over each jar.
9. Allow the jars to cool for 30 minutes. Once the jars have cooled slightly (they should not be hot), top with a couple of sprigs of fresh dill, cover with their lids, and place in the refrigerator for 24 hours.
10. Open the jars and enjoy!

Notes: (1) Use one quart jars when making these pickles. If you have six half-quart jars, distribute onions, pickling cucumbers, jalapeño peppers, dried dill, spices and brine evenly. (2) If you like a lot of heat in your pickles, don't remove all of the seeds from the jalapeño peppers. 

Midwest Farmer's Market Finds (August 2018)