We've never tried this but it looks like a good idea. We like refrigerated pickles, like Claussens for example, much better than other types of pickles. They're crunchy!
Are there any refrigerator pickling experts out there that would like to share their pickling tips?
Refrigerator Pickles - Quick n' Easy [Instructables]
]]>@Elvisisdead: I agree with the cider vinegar -- just like g-ma told me: cider vinegar, not cider FLAVORED vinegar
I saw the firecracker recipe, very similar to one of my moms, they are excellent and a jar never lasts long. you should try that recipe with green beans.
]]>@velvetjones: We routinely make the pickled carrots that Alton calls "firecrackers". Nothing better than an ice-cold barley pop and some firecrackers after work.
I never boil anything, just give the jar a good wash, preferrably in the dishwasher. Also, I like to use apple cider vinegar cut with white vinegar.
]]>@megyay: I'm not so much worried about botulism as I am about other things in general, like wild yeast, mouse poop dust [that's what the dust is at grocery stores], or raccoon spit [im in ur garden eatin ur tomatoes. ] I don't use anti-bacterial anything, but if I can boil it, or scrub it, game on.
& THEPOUNDER I am surprised Alton Brown doesn't personally contribute to this site, this is so up his alley (and ours).
]]>And Alton Brown rocks... just thought I'd throw that in.
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@megyay:
do not eat the food within the can, that is...obviously one should never eat a can.
@dr_doofus & velvetjones:
do not worry! botulism requires an anaerobic environment to produce toxin. when you actually can foods you create a vacuum. botulism occurs when foods have been sealed but not properly sterilized. refrigerator pickles do not get sealed. botulism also requires low acid environments, the amount of vinegar in any pickle recipe is enough to stop it from growing. fruits are also a high-acid food. this is why you NEED to pressure-can meats, seafood, non-pickled vegetables, but a boiling water bath will suffice for pickles and fruit preserves.
important botulism test: if the lid on an unopened canned product (home canned or commercially canned) is bulging DO NOT EAT IT.
The surprise is all that stuff that you have to add to the "kit" besides tomatoes and green pepper to get good salsa. We have two quarts of it now, but hush, we ain't sharin'.
]]>Speaking of Alton Brown he has some recipes on foodtv.com for fridge pickles. Pickling is big in my family, I've made a few batches of pickled baby beets with great success and fabulous in a martini. My mom has made phenomenal pickled jalapenos, baby carrots and green beans this way.
I would not suggest using the insructables recipe there's too much water and the ziploc bag freaks me out. Being the paranoid type I am, I boil my brine and sterilize the jars even for refrigerator pickles. Better safe than sorry.
]]>They're just vexing. They look evil.
]]>I'm not sure how long they'll stay good in the fridge though...they never last long enough around here to start going bad. Great with sandwiches.
]]>Go through the canning process, but instead of pickling cucumbers, pickle green beans with a clove of garlic and big sprig of dill in each jar!
Ahh, Mom's dilly beans...a staple of every Dervish family holiday.
]]>Seriously, I highly recommend it even to those who doubt their Ma Ingalls credentials. It's not hard, faster to do than you think and, dare I say it?, even a bit fun.
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I made a batch of these, opening the jar tonight.
[www.cooks.com],191,151191-244192,00.html
I don't use cider vinegar, I think it gives an odd taste. I use regular distilled vinegar or white wine vinegar. As long as it has the same acidity as cider vinegar or higher it will work.
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