Making Pickles Is Kind of Easy....

Really, too easy in fact. We'll see how they taste after the requisite four days of refrigeration. This is the perfect time to find tons of Kirbys, little pickling cucumbers, at the Greenmarket stalls. You, of course, can use all sorts of other cucumbers, or other vegetables, even for pickling.

I got this refrigerator pickles recipe from Cooking Light's website, the only recipes website I will really quote at this point. It reads as follows:

Refrigerator Pickles
Yield ~ 7 cups (serving size: 1/4 cup)

Ingredients
6 cups thinly sliced pickling cucumbers (about 2 pounds)
2 cups thinly sliced onion
1 1/2 cups white vinegar
3/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced

Preparation
Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.

Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.

Note: Pickles may be stored in the refrigerator for up to one month.

Nutritional Information
Calories: 28 (10% from fat)
Fat: 0.1g (sat 0.0g,mono 0.0g,poly 0.1g), Protein: 0.3g, Carbohydrate: 7g, Fiber: 0.3g, Cholesterol: 0.0mg, Iron: 0.1mg, Sodium: 64mg, Calcium: 7mg

We'll check back in four days and see how they taste. Until then, some pickle-making photos!

Ingredients

Layering

Pickling juices, Garlicky bits!

Apparent subconscious evidence that I crave ribs 24/7....

Ready to go!

~beth