It’s pickle season my friends. Cucumbers are abundant at farmer’s markets and just begging to be brined.
I’ve always loved pickles. I have this vivid childhood memory of going to a flea market in Florida with my grandparents that had a pickle stand. Not just a pickle stand, but a “Pickle on a Stick” stand. Barrels and barrels of different types of pickles, served up on a stick, the ever so convenient snack. What an idea. I’m still waiting for the “Pickle on a Stick” idea to catch on. For now, I make my own pickles at home.
Half-sour are my favorite pickles to make. They’re crunchy, garlicky, and hold on to that fresh cucumber flavor. I almost always make refrigerator pickles (rather than canning) because it’s quick, easy, and they’re ready in a week. Refrigerator pickles don’t last as long as canned and should be eaten within a month, but that’s never a problem in my house.
Half-Sour Refrigerator Pickles
Makes as many pickles as you can stuff into a quart-sized jar (about 10)
• 4 cups of water
• 1/8 cup of kosher salt (not sea salt)
• 8-12 small cucumbers (Gherkins or Kirbys)
• 3 cloves of garlic
• 1 tbsp fresh dill, or 1 tsp of dried dill
• 1 tsp coriander seed
• quart-sized glass jar with air-tight lid
1. In a small saucepan, bring 4 cups of water to a boil.
2. Remove water from heat and add salt, stir until dissolved.
3. Wash cucumbers. Leaving them whole, put cucumbers into a very clean glass jar. You can pack them in fairly tightly.
4. Peel and lightly smash the garlic cloves with a knife. Add to the jar, along with the dill and coriander.
5. Pour hot salt water into the jar, making sure that all cucumbers are submerged. You may have extra water, that’s okay. Seal jar with the lid.
6. Let the jar come to room temperature, and then move into the fridge. Your pickles will be ready to eat after a week, and will keep in the fridge for up to a month!