Pickles in the 'Frig

I love pickles, all types of pickles: cornichons, kosher, dill, sweet, spicy. It all began with that first sour dill pulled out of the crock in my grandparents root cellar. Not even my fear of spiders could keep me away from a frequent raid of that moldy brine. As a grew older, dozens and dozens of glass jars would fill my counters. I experimented with different vinegars and spices. Unfortunately, my busy schedule caused an abrupt stop to my preserving. The search for the perfect store bought pickle was long and arduous, finding suitable pickles but none gave me the shiver of home-made. It took until the early 2000's to discover Rick's Picks. Rick Field grew up making traditional pickles with his family in Vermont and now produces a line of pickled vegetables full of flavor and imagination. His Smokra, Curried Green Tomatoes, Wasabeans and The People's Pickle are favorites of mine. Today as I stared at the row of his pickles on the shelf at "The Market", the urge to make my own bubbled to the surface. SeedTime & Harvest had delivered fresh produce this morning, so I ran home with a basket full of cukes, garlic and dill.

With no crock or jars and limited time, I decided to make refrigerator dills. A very simple way to create enough pickles to tame a few weeks worth of cravings without taking up too much 'frig space. The fresher your cucumber, the crisper they will be. Select ones that have "warts" and no yellowing. Throw in your sink and cover with ice water, this will further the crispness of your pickle. While they soak, peel your garlic cloves and trim the ends. You can mince them for a stronger garlic bite, but I prefer them whole for use in salads or bloody mary's at a later time. Mix equal parts vinegar & water, enough to eventually fully cover your cukes.  Experiment with your vinegars for different flavors, however, I do find that good old cider vinegar works the best. Whisk in a couple tablespoons of canning salt and a dollop of mustard (optional, but I love the extra bite it gives). Do not use table salt, it will turn your pickles dark, and the anti-caking agents may turn the pickling liquid cloudy.

Grab a glass baking dish or large bowl. Plastic and metal will re-act to the vinegar and cause a steely taste. Put down a layer of dill heads, half the garlic, a generous sprinkling of pickling spice and a hot pepper. Lay your cukes, fitting them in tightly. Tuck the rest of the dill, garlic and another pepper for a spicier bite on top. Pour in the brine, making sure the cukes are fully submerged. Top with a plate and a clean garden rock for weight. Into the 'frig they go for about a week. I like to shake and test every couple of days. Now we wait for that first delicious, mouth-puckering bite. For those with little patience, you can slice into rounds or spears to speed up the process, but then you miss that squirt in the face. Ahhh, the simple pleasures of life...