Comments on: Refrigerator Pickles

By: In a Real Pickle « The Magic Apron

In a Real Pickle « The Magic Apron — Wed, 10 Aug 2011 14:36:18 +0000

[...] anything in the house for any period of time.) After doing a little internet research, I found a recipe for refrigerator pickles from Cookography and I liked its simplicity. The red pepper intrigued me [...]

By: Julie

Julie — Fri, 20 May 2011 22:14:46 +0000

Made these on Tuesday and had to sneak a taste. Absolutely wonderful. My 7 yr old son could not stop eating them. If they taste this good now, can not wait until Monday to eat the rest. Need to go buy more cukes since my are not ready yet. Thanks for the recipe.

By: Luke

Luke — Thu, 05 Aug 2010 17:38:57 +0000

This is genius… I might actually give this a try on some frozen green beans I have. It would be great to be able to make pickled beans anytime of the year.

By: Bobby

Bobby — Thu, 05 Aug 2010 01:41:39 +0000

This also works great for dilly beans if you are a fan- just substitute lightly blanched (2-3 mins in boiling water) green beans for the cucumber.

By: Luke

Luke — Thu, 08 Jul 2010 19:43:19 +0000

Dill gives the flavor that is traditionally in pickles… but you can probably get away with out. If you want to pick up some dried dill that would work too and you can just keep it around in the cabinet.

By: amanda

amanda — Thu, 08 Jul 2010 16:19:12 +0000

has anyone tried it without the dill? don’t have any and didn’t want to buy it. I have all the other ingredients here at home.

By: Leslie

Leslie — Wed, 07 Jul 2010 16:07:07 +0000

How long can you store these pickles in the fridge??

By: Julie

Julie — Wed, 07 Jul 2010 01:47:43 +0000

Made pickles using this recipe and they were F***ing delish!!

By: Amy

Amy — Wed, 24 Feb 2010 16:38:12 +0000

Is there a pickle recipe that does not use salt?

By: anna

anna — Wed, 26 Aug 2009 21:30:21 +0000

hi i am new on this my son, love to cook , he need some help, he did all the think you have, but the dill an the water,salt, is name is david. dones it have to be in the refrigerator , i do not think he did.

By: Pickled Peppers, Perhaps a Peck

Pickled Peppers, Perhaps a Peck — Tue, 11 Aug 2009 16:26:02 +0000

[...] is a funny pursuit. It starts with simple pickles of just cucumbers, like refrigerator pickles, and then moves on to more complicated techniques, like fermented sour pickles. Eventually you [...]

By: Luke

Luke — Tue, 27 Jan 2009 03:39:46 +0000

Thanks Debby! Please do check back!

By: debby

debby — Mon, 26 Jan 2009 23:58:10 +0000

I love your site and all the different recipes you have. Keep on posting…I’ll check back in the future! “)

By: Amanda of Shamelessly Sassy

Amanda of Shamelessly Sassy — Sat, 16 Aug 2008 04:19:58 +0000

I just found your site. I love it!

By: Recipe: Sour Pickles - Fermented Goodness!

Recipe: Sour Pickles - Fermented Goodness! — Fri, 25 Jul 2008 20:31:51 +0000

[...] I hinted at in my last post on pickles, there are two kinds of pickles in the world. Those which get their flavor from spice and those [...]

By: Luke

Luke — Wed, 05 Sep 2007 02:18:07 +0000

Hi Bri, I am pretty sure they do not ferment in the fridge. The vinegar does give it a sour taste, but not the full on tang of Sour pickle. They do have a very balanced flavor though and should highlight your tasty cukes!

On a tangent, I do think some fermentation or enzymatic reactions occur, because the flavor and texture change. The lower temperature might favor a different set of bacteria.

By: Luke

Luke — Wed, 05 Sep 2007 02:12:28 +0000

Great catch, Urn… I did mean, anti-caking not caking and it looks like it still has it. It still doesn’t have Iodine, which can make the pickles dark. There is way too much information on salt here: http://www.foodsubs.com/Salt.html

For those who want to go pickle nuts, check out the Good Eats episode on the topic: http://www.goodeatsfanpage.com/Season3/Pickle/PickleTranscript.htm

By: Hannah

Hannah — Wed, 05 Sep 2007 00:23:37 +0000

Oh my, I love pickles and I’m a fan of dill, so I must try this recipe! Thanks for sharing!

By: bri

bri — Tue, 04 Sep 2007 19:47:46 +0000

Thanks for the recipe. Cucumbers have been so good in Northern California this season, it would be great to make pickles. I’m wondering though, from your recipe, since you put them in the fridge, do they ferment? Or just get sour from the vinegar?

By: Urn

Urn — Tue, 04 Sep 2007 18:59:30 +0000

I think you mean kosher salt doesn’t have any *anti-caking* agents. Actually, it does. Look at the ingredients closely. Pickling salt (AKA canning salt) has no anti-caking agents, and dissolves easily without heat.