Flavors Flavors (September 24, 2004)

Refrigerator pickles

By Robert Rich

In September, our vegetable garden still inundates us with ripe cucumbers, green beans and hot peppers. In order to preserve some of this bounty for winter, I forego the hassles of canning and simply make what I call refrigerator pickles.

The simple combination of vinegar, salt and sugar has impressive preservative power. This blend prevents the growth of virtually all bacteria, especially when kept in a cool environment. A clean, lidded jar suffices to store these pickles for over a year in the refrigerator, without the need for sterilization.

Don't bother to cook the peppers or cucumbers. They taste better when crunchy. Simply blend about 1 tbsp. salt and 1/2 cup sugar per 3 to 4 cups of white vinegar. You can heat the vinegar briefly in a microwave to make dissolving easier.

For hot peppers, pierce each pepper a few times before submerging them into the vinegar blend, pressing the air out so they can fully absorb the liquid. I have kept feisty habaneros in the fridge this way for several years.

For cucumbers and green beans, add spices such as pink peppercorns, bay leaf, dill, coriander seeds and/or garlic cloves. Quarter the cucumbers lengthwise, then pack them into a jar tightly with the spices before topping with the cooled pickling liquid. After a day in the fridge, they're ready to eat.

Green beans need to be cooked briefly before pickling. Boil the pickling liquid, then blanch the beans in it for about 5 minutes. They should still squeak in your mouth when you bite them. Let them cool to room temperature before refrigeration.

The pickled beans won't last quite as long as the peppers in an unsealed jar because they tend to lower the acidity of the vinegar slightly. Nevertheless, they should last over the winter. They add fresh texture and an echo of summer to winter salads.

E-mail Robert Rich at flavors@rrich.com

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