Baby E’s Spicy Pickles
Hello Blogosphere! So I am the “daughter” of My Daughter’s Apron here for a cameo appearance! This past Valentine’s Day my boyfriend and I decided to skip the big dinner, stay in and, inspired by Portlandia’s “We Can Pickle That!,” decided to try making our own pickles. My boyfriend loves all things spicy so we kicked it up a notch and added spicy habanero peppers – definitely an upgrade from your traditional dill spear! Surprisingly easy and so so good, here’s my recipe for fast and easy refrigerator pickles.
Start by deciding what spices you want to use for your pickles. I chose garlic (minced), a large handful of mustard seed, dehydrated white onion, 3 whole cloves (for a little bite), dill (because every pickle needs a little dill), and last but not least, the Habaneros! But you can really add whatever flavors you prefer (bay leaves, peppercorn, and dill seed are some other alternatives). Next, make sure you buy pickling cucumbers or baby cucumbers. The regular sized cucumbers tend to be a little too watery and don’t get that great pickle crunch.
make sure you get “pickling cucumbers” or baby cucumbers – the big ones are too watery for pickling!
Next, prepare your jars making sure they are thoroughly cleaned as you will not be sanitizing the finished product as you would for the alternative pickling method (remember these are the quick and easy refrigerator pickles!). Quarter the cucumbers if you prefer spears or halve them if you like heartier pickles. Then stuff your jars until they are comfortably full. You want to save enough room for the spices and brine to permeate the cucumbers for a really full flavor!
Once your jars are packed, it’s time to create the “brine”! This is where the magic happens. Pour 1¼ cup of vinegar (5% acidity) with 2 cups of water into a jar. Next add 3 tablespoons of kosher salt and 2 tablespoons of sugar. Close the jar and shake until the salt and sugar have dissolved. Pour the brine into the jars so the cucumbers and spices are completely covered and tightly close the lid. I also like to gently shake the jar to make sure everything is well mixed before letting the jars rest in the refrigerator.
Now just pop the jars in the refrigerator, wait a full 48 hours to let the pickles really absorb all those flavors, and then snack away! How easy was that!?
Now I know it’s addicting but don’t take it as far as these guys! (click the link below)
signing off,
(the now apron-less) Daughter
Tips for Success
These pickles are such a hit in our house that I wanted to add a few notes to my daughter’s recipe. First, start with the freshest, firmest cucumbers you can find. Trim a thin slice off the blossom end of each cucumber, the end opposite the stem, because it holds an enzyme that can make pickles go soft.
Wear gloves when you cut the habaneros, and don’t touch your eyes! One habanero per jar gives a nice kick. If you love heat, slice it open so the seeds are exposed. If you want just a hint, leave it whole.
Use vinegar with 5% acidity, just like the recipe says, and stick with kosher or pickling salt. Iodized table salt can turn the brine cloudy.
Ingredient Swaps and Variations
- Not a fan of serious heat? Swap the habaneros for a jalapeño or a pinch of red pepper flakes.
- Add a few black peppercorns, a bay leaf, or a teaspoon of dill seed to each jar.
- Try the same brine on sliced carrots, green beans, or thin rounds of red onion.
- For a slightly sweeter pickle, add an extra tablespoon of sugar to the brine.
Storage
These are refrigerator pickles, not canned pickles, so they must stay in the fridge the whole time. Keep the cucumbers fully under the brine and always use a clean fork to fish them out. They taste best within the first few weeks while they are still crunchy and will keep in the refrigerator for about a month. If the brine ever smells off or looks slimy, toss them.
How to Serve Them
Serve them next to burgers and sandwiches, chop them into potato salad or tuna salad, or set out a jar with cheese and crackers. A spicy spear is also a fun surprise next to a grilled cheese.
Frequently Asked Questions
Can I eat them sooner than 48 hours?
You can sneak one after a day, but it will taste more like a salty cucumber than a pickle. The full wait is worth it.
Can I reuse the brine?
I don’t recommend it. The brine gets diluted by the cucumbers, so make a fresh batch for every new jar.
Baby E's Spicy Pickles
Ingredients
Method
- Choose your spices and wash your jars thoroughly, since these refrigerator pickles are not processed.
- Quarter the cucumbers for spears or halve them for heartier pickles.
- Add the garlic, mustard seed, dried onion, cloves, dill and habaneros to the jars, then pack in the cucumbers until comfortably full, leaving room for the brine.
- Make the brine by combining the vinegar, water, kosher salt and sugar in a jar. Close it and shake until the salt and sugar dissolve.
- Pour the brine over the cucumbers so everything is completely covered, then close the lids tightly and give each jar a gentle shake.
- Refrigerate for a full 48 hours before eating.
Notes
Mandy
I started this blog after my daughter came home from a year in Paris and reunited me with my passion for cooking. Here you will find what comes out of our weekly test kitchen plus my tried and true favorites.
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