Pickling is pure magic.
Not only does it extend the life of fresh food way longer than nature intended, it brings back my childhood memories of standing in my Memère’s kitchen while she made cucumber pickles.
It reminds me of a simpler time, when people preserved their harvest in anticipation of colder days and when ingredients were more natural.
Sure we live in modern times and buying pre-made items is easy.
But it seems that just about everything in a conventional grocery store is laden with questionable ingredients and made by just a handful of corporations.
The pickles that line the shelves seem so innocent yet they’re made with Polysorbate 80 and Tartrazine.
Polysorbate is also present in influenza vaccines and used as an ingredient to make ice cream melt slower. Makes ice cream melt slower? Yup, there’s a chemical that does that and it’s in your pickles (and ice cream!).
Tartrazine, the artificial yellow food dye also known as Yellow 5, is commonly associated with asthma and hyperactivity in children.
Those are not things needed in pickles!
Since I like real ingredients that are pronounceable and in my pantry, I just make my own pickles now.
I’m mostly always short on time lately so I don’t have a day to dedicate to making pickles for the winter. I can however dedicate ten minutes every couple of months to make refrigerator pickles.
This recipe takes no skill, time or special ingredients. Two large jars can be filled in five minutes — if you’re quick with the cooking knife.
If you’re more patient that I am, you’ll wait four days until the pickles have sat long enough to reach their optimal flavour. I, however, eat half a jar as soon as the pickles are cool enough to pop into my mouth. Of course they’re better after waiting a few days but what’s the fun in that?
I find these pickles are especially satisfying when the garlic, cucumber and onion come from the garden.
- 6 cups sliced cucumbers
- 2 cups thinly sliced onions
- 4 cloves thinly sliced garlic
- 1 1/2 cups white vinegar
- 3/4 cup sugar
- 3/4 teaspoon salt
- 1/2 teaspoon mustard seed
- 1/2 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground pepper
- Sterilize two large jars and lids
- Mix cucumbers and onions in a large heat proof bowl
- Combine vinegar, sugar, salt, mustard seeds, celery seeds, turmeric, ground red pepper, ground pepper and garlic in a small saucepan
- Stir well, bring to a boil and cook for one minute
- Pour over cucumber and onion mixture
- Allow to cool
- Pour in sterilized jars
- Let sit in the refrigerator for four days, or not.
Leave the Polysorbate 80 and Tartrazine at the grocery store.