Lemony Refrigerator Pickles

With an abundance of summer cucumbers we had the inspiration for some pickling. Since we also have a good supply of Meyer Lemons, they became the sour side of the pickling process instead of vinegar. Not wanting to get into the full canning process we decided to try some quick refrigerator style pickles.

Here is our recipe for making some lemony and spicy pickles. Not too difficult these tasty pickles have become popular here. They are best after sitting in the refrigerator for about a week to mature and get the flavors into the cucumbers. However, sometimes we open them a bit early when we’ve finished off the previous batch. They should keep a few weeks in the refrigerator, but ours disappear so quickly there is no problem with them getting old!

Ingredients

We adapt each batch depending on what we have available and whatever inspiration strikes us when we are ready to make them. The beauty is they will be delicious with any number of variations on the theme. This version will make about 3 quarts. For this batch we used 4 jars, one was a 16 oz jar (half quart), two were 24 oz (3/4 quart), and 1 was a quart jar. Just what was handy at the time.

Brine

We find the amount of brine needed is about 1/2 the total volume of the jars. So for this recipe we used 1 1/2 quarts (6 cups) of brine.

• 4 1/2 cups HOT water, can use very hot tap water, or boil the water and let cool a bit
• 1 1/2 cups fresh lemon juice (about 5 of our large Meyer lemons)
• 3 Tablespoons salt (finer grain salt, like kosher salt will dissolve quickly)

Herbs and spices

Try different variations to the herbs and spices for some interesting results depending on your taste, inspiration and availability of ingredients. For the garlic, we have tried just smashing them a bit to release the flavor, and slicing them thinly. When eating the pickles, we like to get a bite of the garlic, but the smashed ones can be really potent. The slicing helps spread out the good garlic flavor.

• 8 – 12 garlic cloves, sliced thinly, or smashed
• 2 teaspoons mustard seed
• 8 whole black pepper corns
• 8 whole allspice
• 8 small bay leaves
• A couple dashes of red pepper flakes (more if you like them spicier)
• Dash of nutmeg
• 2 teaspoons dill seed
• Small bunch of fresh dill herb and/or seed heads
• 2 Tablespoons fresh savory herb

Vegetables

Judging the amount of cucumber can be a challenge, since cucumbers vary so much in size. We have some Armenian striped cucumbers that will quickly grow to 2 inches (5 cm) in diameter and 18 inches (45 cm) long. We try to pick them smaller, but sometimes they hide from the harvester!

To get a more accurate amount of cucumbers, we tried putting the sliced cucumbers into the jars we plan to use to see how they fit. When they fill the jars about 3/4 full we have the right amount.

• 4-5 medium to large cucumbers, sliced thin, about 1/4 inch (0.6 cm)
• Half a large red onion (or a whole small one) sliced thin, about 1/8 inch (0.3 cm)
• 1 jalapeño pepper, sliced thin – optional (if you like spicy)
• Other vegies can be added. We’ve tried green onion cut in half lengthwise, thin slices of carrot, and ginger sliced thin with a vegetable peeler. Use your creativity.

Instructions

Wash the cucumbers and slice thinly. We suggest testing the amount by putting them in the jars and slicing enough to fill the desired jars 3/4 full. Then remove the cucumbers to a large bowl, temporarily.

Peel the garlic cloves and slice thinly. Place some in each jar.

Add the herbs and spices to the jars. Divide appropriately between the jars.

Wash and slice the onion, jalapeño and any other vegetables in your recipe. Add them to the jars.

Wash and juice the lemons.

Make the brine. Put the hot water in a large saucepan or bowl. Add the lemon juice and salt. Stir to dissolve salt. The salt and lemon can be slightly corrosive, so choose a container that won’t react, and something that will allow easy pouring into the jars.

Pack the cucumbers into the jars. Try to get them packed in fairly tightly. If loosely packed, it will take more brine and you’ll have less tasty pickle in each jar!

Pour the brine into each jar, filling to cover the cucumbers. Close the jars tightly then turn over a few times to help mix the brine and spices.

Place in refrigerator and patiently wait about a week for best flavor.

They should last 3 to 4 weeks in the refrigerator, but once you taste them they will probably be gone long before that. If they do stay longer, be cautious in checking for any any spoilage before eating them.