Two Favorite Refrigerator Pickles

Who else loves refrigerator pickles? I have two simple refrigerator pickle recipes for you here. The first refrigerator pickle combines cucumber, bell pepper and sweet onion in a vinegar brine. The second coats small Brussels sprouts in a mustard-y marinade. There's no "canning" here – just keep either of the two refrigerator pickles in the fridge and they'll last for a week or more! Sweet, eh?!

~ Skip Straight to the Recipes ~

~ Cucumber & Pepper Refrigerator Pickles ~
~ Marinated Brussels Sprouts ~

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Summer Meal Prep

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

What Are "Refrigerator Pickles"?

"Refrigerator pickle" may not be a universal term but it's what I call pickled vegetables that keep in the refrigerator anywhere from a few days to a few weeks, preserved without the trouble of "canning". The vegetables are preserved in a brine of vinegar, that means they stay fresh and crunchy. Refrigerator pickles aren't permanently preserved but so long as they're kept in the fridge, they'll last for a week or more, some times months.

Along with "refrigerator salads" (that's what I call big batches of salad that keep well), refrigerator pickles are so handy to have on hand to add to a supper salad, a quick lunch plate, even a small midday snack. I work really hard to make sure at least one jar of refrigerator pickles is in my fridge at all times.

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CUCUMBER & PEPPER REFRIGERATOR PICKLES

Homemade pickles without the fuss

Hands-on time 15 minutes
Chill 4 days before serving
Makes 6 cups

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

• 2 English cucumbers, quartered lengthwise, then cut in chunks
• 1 red or yellow bell pepper (or a mix), diced
• 1 sweet onion, in half moons

Bring the vinegar, sugar and seasonings to a boil in a saucepan.

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

ALANNA's TIPS This recipe works beautifully with frozen vegetables for extra-easy on-hand vegetables. A six-cup container holds two pounds of frozen vegetables. If you like, add a bit of diced onion or colorful sweet pepper. Use a glass container! A mason jar would work, so would a re-purposed mayonnaise jar, say. The glass is important, because the mustard and especially turmeric permeates and and permanently stains plastic. Besides, clear glass filled with summer-bright, ready-to-eat vegetables just looks so pretty!

NUTRITION INFORMATION Per Half Cup (assumes 25% of liquid is absorbed and consumed): 24 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 27mg Sodium; 5g Carb; 1g Fiber; 3g Sugar; 1g Protein. WEIGHT WATCHERS Old Points 0 & PointsPlus 1 & SmartPoints 1 & Freestyle 0

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MARINATED BRUSSELS SPROUTS

Baby cabbages in an herb dressing

Hands-on time: 20 minutes
Chill 4 hours before serving
Serves 8

• Generously salted water to cover
• 2 pounds Brussels sprouts, preferably fresh and about equal size

• 1 tablespoon olive oil
• 4 tablespoons red wine vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt & sugar
• 1/4 teaspoon oregano & thyme
• Salt & pepper to taste

Bring the water to a boil. If using fresh sprouts, trim the stem ends and remove the outer leaves; with the sharp tip of a paring knife, cut an X into the core of the Brussels sprouts, this promotes even cooking.

Drop the sprouts into the boiling water and cook for 6 – 8 minutes until cooked but still bright green. Drain off the hot water.

While the sprouts cook, mix the remaining ingredients in a bowl. Stir in the hot sprouts, turning several times to distribute the marinade evenly.

Chill for 4 hours before serving.

ALANNA's TIPS While frozen Brussels sprouts do work in Marinated Brussels Sprouts, my preference is fresh Brussels sprouts.

NUTRITION INFORMATION Per Serving: 53 Calories; 2g Tot Fat; 0g Sat Fat; 8g Carb; 3g Fiber; 97mg Sodium; 0mg Cholesterol; 3g Protein. WEIGHT WATCHERS POINTS Old Points 1 & PointsPlus 1 & SmartPoints 2 & Freestyle 1

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More Make-Ahead Salads That Keep Well

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~ more salad recipes ~

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Shop Your Pantry First

(helping home cooks save money on groceries)

~ cucumber recipes ~
~ bell pepper recipes ~
~ Brussels sprouts recipes ~

~ All Recipes, By Ingredient ~
~ How to Save Money on Groceries ~

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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

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