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Quick, Easy Michigan Refrigerator Pickles

Cucumber season is upon us and there is nothing like crunchy Michigan pickles to munch on while drinking a six pack of Bell’s Lager of the Lakes. I like to can quarts of these tart and tasty tidbits for snacking through the winter but sometimes I like to do a small batch without having to break out the canning pot. The process is simple and quick and results in flavorsome pickles in only a day.

Ingredients:

• 4 pounds of pickling cucumbers
• Bunch fresh dill
• 5-10 garlic cloves, peeled
• 1-3 small hot chili peppers or ½ teaspoon red pepper flakes (optional)
• 1-1/2 tablespoons pickling spice (McCormick is a good and easily available brand)
• 4 cups white vinegar
• 12 cups water
• 3/4-1 cup pickling salt

Instructions:

You should get around eight flowering heads from a bunch of dill weed. Remove them and place into the bottom of a non-reactive container that will hold all of the pickles and brine and fit into your refrigerator.

Wash and slice the cucumbers into 1/2” sections. This should allow the brine to permeate the flesh more quickly but still result in a nice hunk of crunchy pickle. I usually discard about 1/4″ of the flower end as it can sometimes be bitter. Place the cucumbers into the container over the dill.

Add peeled garlic cloves and chili peppers. Peppers have variable heat even among the same variety so use caution here. Alternately, a small amount of red pepper flakes will add some heat to your pickles.

Combine the liquids, salt, and pickling spice in a large pot and bring to a boil. Lower heat and simmer for about ten to fifteen minutes. I don’t like my pickles aggressively salty so I will usually use only 3/4 cup of salt. This is personal preference. You can start with 3/4 cup and add more salt once that initial portion is dissolved if the brine isn’t quite salty enough for you.

Once the brine has simmered, remove it from the heat and immediately pour over the cucumbers. The brine should cover the cucumbers, if it doesn’t you can heat up a smaller amount of brine (sans pickling spice) using the same proportions as the initial recipe.

Let the pickles come to room temperature on the counter and then refrigerate overnight. They’ll be ready to eat the next day. Keep them refrigerated. They’ll get even better as the flavors integrate over days — if they last that long.

Posted on 2011.08.16 by Todd Abrams at 12:01 pm
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