Recipes

Ice Box Pickles

Ice Box Pickles
From Robbinsdale’s Travail Kitchen and Amusements

Otherwise known as refrigerator or lazy man’s pickles, these pickles are a godsend to the canning-averse. Effortless, with no special equipment or skill required, your only exertion involves stirring the brine on the stove. In fact, the hardest part is waiting for the cucumbers to absorb the salty-sweet goodness of the brine. Feel free to double or even quadruple the amount. These pickles keep for months in the fridge, if you can manage not to devour them at one sitting!

Makes: 1 quart
2 Japanese cucumbers (or other seedless cucumbers), sliced 1/8-inch thin (if you have a mandolin, use it!)
1/2 jalapeno, sliced
1/4 small red onion, sliced

Brine:
1 cup water
1 cup cider vinegar
3/4 cup sugar
8 cloves garlic, sliced
2 tablespoons kosher salt
1 tablespoon mustard seeds
1 teaspoon celery seeds
1 teaspoon dill pollen (optional)
Directions:
Place cucumbers, onion and jalapeno in an acid-proof container.

Make brine. Combine all brine ingredients in a small pot. Bring to a boil over medium heat, stirring until sugar and salt have dissolved.

Preparing Ice Box Pickles

Preparing Ice Box Pickles

Pour brine through a strainer over the cucumbers. Let sit 30 minutes. Chill overnight in the fridge.