Herbed refrigerator pickles
Makes 2 quarts Easy recipe alert! Don't be intimidated by the thought of making pickles, because these are seriously simple, and if you're anything like us, you'll make them over and over and over until the end of summer. You can reuse the pickling for your next few batches, but you may want to strain…

CIA FOODIES

Herbed Refrigerator Pickles

Makes 2 quarts Easy recipe alert! Don't be intimidated by the thought of making pickles, because these are seriously simple, and if you're anything like us, you'll make them over and over and over until the end of summer. You can reuse the pickling for your next few batches, but you may want to strain out the solids after the first use. These are a little spicy, so start with less red pepper flakes if you're sensitive.

Ingredients

  • 2 1/4 cups cider vinegar
  • 2 1/4 cups water
  • 3/4 cup sugar
  • 1 1/2 teaspoons salt
  • 4 cloves garlic, crushed
  • 4 scallions, cut into 1-inch sections
  • 1/2 cup mint, on stems
  • 1/2 cup cilantro, on stems
  • 1 teaspoon red pepper flakes
  • 8 to 10 Kirby cucumbers cut into 1/2-in slices

Directions

  1. Combine the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Bring the mixture to a simmer and cook until the sugar is dissolved, about 3 minutes. Remove from heat and set aside.
  2. Divide the garlic, scallions, mint, cilantro, red pepper flakes, and cucumbers between two clean quart jars. Pour the brine over the ingredients, making sure it reaches the bottom of the jars and the cucumbers are fully submerged. Wipe the rims with a damp paper towel to clean them thoroughly.
  3. Cover and refrigerate overnight.

Copyright © 2023 The Culinary Institute of America