I wasted the entire summer doing projects around the house, not one enjoying thing like canning the summer’s bounty of fruits & vegetables, something I really get a kick out of and that is pleasurable to eat as well.
So when I saw a pack of Kirby cucumbers in the grocer the other day, I knew I had to get in on something – even if it meant 1-day refrigerator pickling.
Here is my version for super easy, quick as can be, crispy pickles that has just enough sweet kick to be called down-right-delicious. Enjoy!
Sweet & Spicy 1-Day Pickles
makes about 1 quart
5 or 6 pickling cucumbers (Kirby)
2 small white onions
1 cup sugar
1 tablespoon canning salt
1 tablespoon pickling spices
1 teaspoon red pepper flakes
1/4 teaspoon black pepper
1 cup white distilled vinegar
Wash and dry cucumbers. Peel onion. Peel the cucumbers in stripes with a vegetable peeler. Slice into 1/8-inch rounds with a mandolin or sharp knife. Slice onions into 1/4-inch rounds. Set aside.
Pack cucumbers and onions into a sterilized quart jar using a wooden spoon to nestle all in. Pour in the vinegar mixture and tighten lid. Shake several times to distribute spices. Refrigerate for about 5 hours shaking every now and then. Turn jar upside down occasionally too. These will do okay in the fridge for a month, if there’s any left at that time.
Note: These turned out so good, I think I will do English cucumbers during the latter months. Oh, and the ones left in the jar got hotter after the third day, so unless you like ’em like ‘fire & ice’ cut back on the red pepper, personally, I won’t change a thing… great on roasted pork sandwiches.