Cooking Tips + Kitchen Tips Lemon cucumber pickles

Published on July 30th, 2012 | by Patricia Larenas

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Easy Lemon Cucumber Refrigerator Pickles

Lemon cucumber refrigerator pickles

I love simple and easy recipes for fresh produce, so when I came upon this recipe and method for refrigerator pickles I jumped on the pickle bandwagon. I’m new to pickling, but my lemon cucumbers are at their peak so I used them for my first pickle experiment.

What are refrigerator pickles?

Refrigerator pickles are kept in the refrigerator since they are not processed and sterilized through a canning method. The vegetables used for these pickles are usually raw, but I found that using blanched green beans works really well and is a nice addition to the cucumbers.

All it takes to make up a quick batch is to measure out the water and vinegar into a jar, add salt and sugar, add spices to your liking, and add your vegetables. Refrigerate for a couple of days and enjoy. Daphne, from Daphne’s Dandelions blog, says that the pickles will last a few months prepared this way.

 

Lemon cucumbers on the vine

Lemon cucumbers are very productive and love to climb up a trellis

Another huge plus is that you can add vegetables to the jar as they ripen so you don’t have to fill the jar right away. Just prepare the pickle juice with the spices, refrigerate, and add vegetables as you have them available.

That’s my kind of easy!

Here is Daphne’s method from her blog –

Daphne’s Easy Refrigerator Pickles

1. Combine in a quart jar:

¾ cup water

1 cup vinegar (rice vinegar is my favorite mild vinegar and works well in this recipe)

2. Add and stir to dissolve:

1 tablespoon salt

3 tablespoons sugar

3. Add spices and flavorings. I used:

2-3 whole cloves

½ teaspoon whole coriander seeds

2 or more sprigs of fresh dill or tarragon

1 small red onion, quartered

2 or more peeled garlic cloves

4. Add cucumbers:

3 – 4 lemon cucumbers, quartered lengthwise

Optional: blanched whole green beans, ends trimmed

Cover the jar with a lid and refrigerate for a couple of days to allow the spices to flavor the vegetables.

The spices I used in my version of her recipe resulted in tasty pickles but there is a lot of room for experimentation and trying a variety of spices and flavors. Use herbs and vegetables right out of your garden or  have fun foraging at your farmer’s market for produce to use. The green beans are especially good – I cooked them in boiling water for only a couple of minutes, drained them, then added them to the prepared jar. They were crisp, tender and delicious.

A plate of fresh, chilled, pickled veggies makes a refreshing summer appetizer or is perfect for picnics, and as a garnish for salads.

You’ll most likely enjoy them as a snack right out of the jar – they’re a perfect taste of summer.

Photos: Patricia Larenas, Urban Artichoke



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About the Author

Patricia Larenas is a writer and gardener living in Silicon Valley doing her part to heal the planet, one garden at a time. She left her career in the tech sector to dig in the dirt full time and help others create and enjoy their edible landscapes. Read more at her web site: urbanartichoke.com.



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