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No time to can? No problem. These refrigerator pickles are easy--and so colorful that you'll want to shingle them on buttered brown bread or put them in a glass bowl just to show them off. Standard radishes will do, but slender, carrotlike icicle radishes from the farmers' market are easier to slice.

Recipe by Oxmoor House April 2013

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Credit: Oxmoor House

Recipe Summary test

hands-on:
30 mins
total:
30 mins
Yield:
Makes: 2 (1-pt.) jars for the fridge
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wash vegetables. Score cucumber and squash lengthwise with a fork, leaving furrows in the peel on all sides. (This makes scalloped edges when vegetables are sliced.) Trim stem and blossom ends of cucumber and squash; cut into 1/8-inch slices. Place in a colander in sink; sprinkle with 2 Tbsp. salt, and toss gently. Let drain 30 minutes.

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  • Meanwhile, peel carrot, and cut carrot and radishes into 1/8-inch-thick slices. Toss together with drained cucumber and squash.

  • Place 2 dill sprigs in each of 2 clean (1-pt.) jars or nonreactive containers with lids. Pack vegetables in jars, leaving 1/2-inch headspace.

  • Bring vinegar, next 3 ingredients, remaining 2 Tbsp. salt, and 2 cups water to a boil in a 1 1/2-qt. stainless steel saucepan over medium-high heat, stirring until sugar and salt dissolve. Pour hot vinegar mixture over vegetables to cover. Apply lids. Chill 24 hours before serving. Store in refrigerator up to 3 weeks.

Chef's Notes

Total time: 1 hour, plus 1 day standing time

Source

Southern Living Little Jars, Big Flavors

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