These days I’m spending less time in the garden and more time in the kitchen making jams, relishes, and, my favorite, pickles. This would have been the farthest thing from my mind back in the day when I used to watch my mother make jelly, can tomatoes, and brine cucumbers. I mean, why do that when you can buy them at the Big Star supermarket?

Now I know better.  It’s ironic that I’ve evolved into this modern day farm wife, surrounded by baskets of vegetables, gallon bottles of vinegar, assorted spices, and a bulk sack of Domino’s cane sugar. And there’s a well-thumbed copy of the Ball Book of Canning resting on my nightstand. My mother, who retired from preserving some time ago, is probably sitting up in her bed eating chocolates and smirking.

The easiest and simplest thing to make, if you are eager to be more like your mother (or grandmother) in the kitchen, are these quick pickles. I love the fresh flavor and the inherent crunchiness of this condiment. And you can pickle all sorts of vegetables — not just cukes — using this method. For instance,  string beans, cauliflower, green cherry tomatoes, and even okra make excellent pickles. These are pickles that don’t need brined,  processed, or  sealing in a boiling water canner. After cooling, they go straight into the fridge and are best consumed within 2 to 3 weeks.

Firm, dense vegetables you would normally cook before eating should be simmered until al dente in the pickling liquid before packing in a jar. Those normally eaten raw, like carrots and cukes, can be pickled without blanching.

Use regular canning jars with screw-on lids and tops for storing your pickles; you can also reuse other glass jars with tight fitting lids. Make sure you clean the jars well beforehand and sterilize in boiling water before you make the pickles as mold can still be a problem, even if it goes into the fridge.
   

Quick’s Refrigerator Pickles

Fresh ginger is a wonderful addition to pickles, especially combined with the rice wine vinegar (a less acidic vinegar) and garlic.

Preparation time: about 20 minutes
Cook time: 5 minutes

Makes 4 pint jars (about 16 servings)

1 1/2 cups rice wine vinegar
1 cup white wine vinegar
1 cup water
2 tablespoons kosher salt
2 tablespoons granulated sugar
6 whole black peppercorns
1 teaspoon of one of the following: whole fennel seed, coriander seed, mustard seed, allspice, or dill seed (or a combo of those)
6 cloves garlic, coarsely chopped
4 pounds Kirby or other small pickling cucumbers, sliced into 1/4-inch thick pieces (or other vegetables, blanched if necessary)
1 or 2 of the following: dill sprigs or heads, parsley sprigs, sliced onions, small hot peppers, or 2 tablespoons coarsely chopped fresh ginger root

1.    Combine the first 6 ingredients plus 1 teaspoon of your choice of spice in a large saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves and the mixture just begins to boil.

2.    Divide garlic between 4 pint size canning jars. Pack jars with cucumbers (or other vegetables) and top with dill sprigs or other herbs, onion, peppers, etc. Leave 1/2 inch head space in top of jar.

3.    Pour hot liquid over the desired combination of vegetables and herbs. Screw on lids. Let cool, and refrigerate 24 hours before serving. Once opened, pickles will keep refrigerated for up to 1 month but are best used within 2 to 3 weeks.