Quick Fridge Pickles

After a year on the waitlist, George and I had finally gotten a garden box in the Brooklyn Bears neighborhood garden! We went to the farmers market and bought armfuls of seedlings. In a Jack and his magic beans scenario, our unmarked cucumber plants grew large, shiny, bright yellow cucumbers. After a lot of digging, I found out that these special cukes were called Gympie Golds and were an Australian heirloom variety making them nearly impossible to find again!

The long time veterans of the garden had a LOT to say about these cucumbers, they were quite literally the talk of the garden. One man had put money down that they were in fact a variety of squash and not cucumbers. One woman chastised us for over watering regular cucumbers to turn them yellow (jokes on her, I have never over watered anything in my life, survival of the least thirsty is my motto). For several years we kept seeds and continued to grow, but one year tragedy struck and the seeds were exposed to moisture and we lost all of them!

We have found the Poona Kheera, an Indian varietal, are a decent replacement and the seeds are easily accessible. They have the same quality of a thick, waxy skin that makes the crispiest, crunchiest pickles. When they fully mature they turn a dark brown.

For fridge pickles, your ratio does not have to be exact because you won't have to worry about making sure the acidity is correct like if you were canning. I find that it is still worth boiling the brine before pouring it in because the cucumbers take on a lot more flavor when the hot liquid hits them vs. room temp.

Ingredients You'll Need:

• Cucumbers

• Water

• White vinegar

• Salt

• Sugar

• Garlic cloves smashed

• Sliced onions

• Whole black peppercorns

• Mustard seeds

• Coriander seeds

• Dill seeds

• Fresh dill heads/flowers

• A whole chili pepper with a slice through the side

• Cucumbers

Instructions:

• The ratio and amounts for this recipe depend entirely on how many cucumbers you have and your taste. A general rule of thumb is 3:1 water to vinegar. I personally start with something like 1 cup of water, 1/4 cup distilled white vinegar, a splash of ACV, a couple spoonfuls of salt and one spoonful of sugar. This is not a science, just keep tasting it until you like the balance!

• Wash jars and place in oven at the lowest temperature settings. This will keep the jars warm so you wont risk cracking them when you pour the hot liquid in later.

• In a small saucepan, combine water, vinegar, salt, and sugar. Bring the mixture to a boil.

• In the clean, warm jars, add the garlic, onions, seeds, etc.

• Fill the jar with sliced cucumbers and fresh dill sprigs.

• Pour the cooled vinegar mixture over the cucumbers, ensuring they are completely submerged.

• Place the lid on the jar, allow to cool and refrigerate.

• They will be best if you let them sit for about a week, but I almost never make it that long without sneaking one.

Tips and Tricks:

• Experiment with additional spices like red pepper flakes or cumin seeds to add extra depth to your pickles.

• For extra crunch, look for firm cucumbers and trim a slice off the blossom end before pickling.

• When you inevitably end up with more brine then fits in your cucumber jars, look around and pickle whatever you have in front of you! Onions, peppers, okra!