Refrigerator Pickles

When it’s too hot to cook during summer’s dog days, experience a refreshing waft of cool air just by opening the frig to reach for a jar or two of pickled vegetables. Both these make for easy, tooth-crunching sides for grilled meat or supper salads.

MARINATED BRUSSELS SPROUTS

• Generously salted water to cover
• 2 pounds Brussels sprouts, preferably fresh of about equal size (frozen sprouts also work)


• 1 tablespoon olive oil
• 4 tablespoons red wine vinegar
• 1 teaspoon Worcestershire sauce
• ½ teaspoon dry mustard
• ½ teaspoon salt & sugar
• ¼ teaspoon oregano & thyme
• Salt & pepper to taste

Bring water to a boil. If using fresh sprouts, trim stem ends, remove outer leaves and cut an X into core with tip of a knife (this promotes even cooking). Cook for 6 – 8 minutes until cooked but still bright green. Drain.

Mix remaining ingredients in a bowl. Add hot sprouts, stir several times. Chill for 4 hours before serving.

CUCUMBER & PEPPER
REFRIGERATOR PICKLES

• 1½ cups white vinegar
• 2 tablespoons sugar (4 tablespoons for sweeter pickles)
• 1 teaspoon mustard seed
• 1 teaspoon celery seed
• ½ teaspoon turmeric (makes for great color!)
• 1 teaspoon kosher salt


• 2 English cucumbers, quartered lengthwise, then cut in chunks
• 1 red pepper, diced
• 1 sweet onion, in half moons

Bring vinegar, sugar and seasoning to a boil in a saucepan.

Meanwhile, prep vegetables and arrange in layers in a six-cup glass container. Pour hot liquid over top. Refrigerate for 4 days, turning occasionally. Use within two weeks. Serve and enjoy!