Wednesday, July 4, 2012

Easy Refrigerator Pickles with Flowering Chives

Print Friendly and PDF

These pickles are addictive, gorgeous and ridiculously easy to put together in minutes. Use whatever spices you already have on hand, a vinegar with 5% acidity and, in addition to cucumbers and red onion, any raw fresh vegetables you want. I added in the tips of some flowering chives I bought in Chinatown a week ago—besides looking lovely in the brine, they also tasted amazing and provided a contrasting spicy bite that complimented the other pickled components perfectly.

3 cups of cucumber, thinly sliced on a mandoline
1 small red onion, thinly sliced
6 gloves garlic, halved and smashed
several springs of fresh dill
several springs of flowering chives
3 cups pickling vinegar (5% acidity)
1 cup water (optional, if you want a milder-tasting pickle)
1 cup sugar
1 tsp coarse sea salt
1 tsp black mustard seed

optional spices to add:

1 tsp celery seed
1 tsp red chili flakes
1 tsp caraway seed
1 tsp cumin seed
2-3 bay leaves

Pack the cucumber, onion, garlic, dill and chives nicely into 2-3 Ball jars. Combine the rest of the ingredients together in a small saucepan and bring to a boil. Boil for one minute, uncovered.

Pour the hot vinegar mixture into each of the jars and place the lid on immediately, then place in the refrigerator to marinate for 1-2 days without opening the lids. Use within two weeks.

No comments:

Post a Comment

Thank you for visiting my blog and for your feedback!