On Saturday afternoons we don’t even have to think about what we’re having for dinner. Just like we eat pizza on Fridays, on Saturdays – we have burgers on the grill. There are few things more satisfying than burgers on Saturday. It makes the weekend feel like a holiday, even if it isn’t. Especially if we’ve spent the afternoon at the beach. We always pick up a big, juicy red tomato (it’s always tomato season in Florida) from the market on Saturday morning along with the rest of our veggie haul for the week. If there’s corn, then we’ll pick that up too to throw on the grill. If there isn’t any corn (unlike tomato season – it’s actually not always corn season) then we’ll slice up a couple potatoes to throw in the oven coated with olive oil, garlic salt, and generous grind of black pepper. Grabbing our plates with our burgers ready to dress, I pull out the holy grail of toppings. The fridge pickles. Burgers, in my opinion, are made by their toppings, and one topping that we can’t go without – are pickles.
It’s a not-so-secret love in my life. Pickling things. I’ve pickled most things that people are in the habit of pickling – onions, cucumbers, radishes, green beans, even asparagus. We eat them piled on sandwiches, burgers, tacos (pickled red onion or radishes- yum), and straight from the jar (pickled green beans or asparagus with a cold beer – yum). Pickles just taste like summer to me, and when you live somewhere that actually is summer year round – you eat a lot of pickles. I grew up loving Claussen’s pickles, and while I spent a few years using a heated pickle recipe, around last year, I found an even easier way – no heating required. This recipe reminds me so much of Claussen’s. It’s a riff on Deb’s for Refrigerator Pickles, and by far the best and easiest I’ve found.
A note about my pickling habits: I don’t pickle in bulk. I like to do small, one jar at a time, 10 minute sessions. This means that I avoid processing jars for hours over a boiling pot of water, and I’m not spending hours slaving over the cutting board. We only make what we’re going to eat within the next couple of weeks (or days).
Makes 1 pint sized mason jar.
What you need:
- 2-3 small cucumbers (we prefer Persian cucumbers, but many like Kirby the best!)
- 1/2 cup white vinegar
- 2 1/2 teaspoons salt
- 1-2 tablespoons chopped dill
- 1 teaspoon mustard seed
- 1 teaspoon peppercorns
- 1 clove garlic, smashed
- pinch crushed red pepper
What to do:
Slice cucumbers to desired size. Add vinegar, salt, and other seasonings to mason jar. Add cucumbers. Fill to the top of the “Freeze Line” with water. Screw on lid, and shake vigorously.
Put in the front of the fridge, and shake again over the next few hours whenever you open the fridge. You can eat after an hour, but they’re best after 6-8 hours.
*Will keep for 3 weeks, but if you’re anything like us, they won’t last that long.
** We’ll use the brine for two batches of pickles. Once you eat the first batch, just slice up a couple more cucumbers, put them in the same jar, and refrigerate. Enjoy!