Refrigerator Pickle Question

[Dace]

Here is the recipe I used this morning.
I will update on the flavor as soon as I crack a jar open.

Dace's Zesty refrigerator Pickles

8-10 firm, fresh cucumbers

Per Quart Jar:
1/2 tsp chopped garlic
1/2 tsp Sambal (Asian style chile paste)
pinch mustard powder
1 bay leaf
pinch dried chives & parsley
3 bunches fresh dill
5 Peppercorns

Brine:
1/2 cup pickling salt
2 quarts water
2 1/4 C white vinegar

Wash and slice cukes, place in large bowl of ice & water to chill for 2 hours

Heat 5 quart jars to sterilze.

Prepare brine.

Drain cucumbers and pack in 5 hot, sterile quart jars Add seasonings to each jar.

Pour hot brine cucumbers to within 1/2 inch of top; seal immediately. Store in refrigerator 1 week and use within next week or 2 after (our last batch held for about 4 weeks before they were all eaten). Makes 5 quarts.

 

[Wifezilla]

Oooo! I never thought to add chili paste. Yum!!!

 

[FarmerDenise]

Those refridgerator pickles that Dace bashed are salty though. I recently tried my batch, I really do like them, but SO found them a bit too salty. Which is funny, because he always puts salt on his food and I cry that it is too salty I guess I just expect my pickles to be salty.

 

[Dace]

FD....my friend just came over and we had to try a pickle...of course they were not even cold yet and had only been in the fridge for an hour or so they were quite salty, but I am convinced that you are right, they do mellow with age. Also I used only 1/2 C pickling salt (actually 1/2 plus and additional 1/8th just for good measure!) and upped my liquid amounts.

Wifey....Do try chile paste it is AWESOME!

 

[Dace]

Ah, summer has arrived early

I just made a mini batch of refrigerator pickles....home grown cukes and dill