Every summer around this time, I overhear members asking themselves and others what the deuce to do with more cucumbers. Besides add-ins to salads, or cool refreshment for your eye-lids, why not take a few minutes to make fridge pickle chips?
I always make a few quarts each year and just “can” them in the fridge. The brine is pretty simple, the pickle chips are ready in 3 days, and they keep for a few months in the fridge. This brine also works well for pickling beets, just make sure you boil your beets and let them remain a bit “firm” before peeling, slicing and packing them in the jars (I also add a sliced onion to the beets for added flavor). Try it — it really is easy. This recipe makes 1 quart and can be readily doubled.
1½ cup cider vinegar
1 cup water
1½ tablespoons dry mustard
1 tablespoon pickling spice (McCormack is fine)
1 tablespoon whole coriander seed
1 tablespoon whole mustard seed
4 bay leaves
1¼ cup sugar (I find this a bit too sweet so I’ve cut it back to ¾-1 cup)
Combine water and vinegar to boil, add sugar and spices and bring back to boil. Pour over veggies (cleaned, cut to whatever shape you desire, and packed in a clean glass jar — I use Mason or Ball jars), seal jar, let cool a bit and then place in fridge. They are ready in 3 days. Many thanks to my brother, Rob, for sharing this recipe with me a few years ago!