new-fashioned pickles

Let the fridge and freezer do the work-these are the most hassle free you can make.

When pickles come to mind, I think of summers in North Carolina, standing beside my mom and grandmother at the steamy canning area in our basement. While it would be fun to revisit the conversations and family secrets shared over hot jars and bubbling brines, I confess that today I cringe at the thought of how much work it would take to make those pickles-especially with my 6- and 7-year-old daughters at my side.

That's why I'm abandoning traditional canning methods and embracing the recipes here. Savvy cooks have munched on refrigerator or freezer pickles for years, but this particular batch of recipes is tailored for every busy Southern cook. We've updated flavor profiles with spicy peppers, aromatic garlic, and fresh dill. And the amounts aren't overwhelming. You can enjoy these small-batch pickles for a few days and have some to spare for the cookout this weekend. Be sure to use pickling cucumbers, which are short and stubby and mainly available in the summer. The results are terrific, and only you will know how easy they really are.

PEPPERY TEXAS PICKLES

MAKES 3 QUARTS

PREP: 15 MIN., CHILL: 48 HRS., FREEZE: 8 HRS.

2 pounds pickling cucumbers, sliced

1 cup chopped fresh cilantro

6 small dried red chile peppers

4 garlic cloves, thinly sliced

1 large sweet onion, sliced

3 cups white vinegar (5% acidity)

1 cup water

1/3 cup sugar

2 tablespoons canning-and-pickling salt

1 tablespoon pickling spices

PLACE first 5 ingredients in a large plastic bowl (do not use glass).

COMBINE vinegar, 1 cup water, and next 3 ingredients in a 4-cup glass measuring cup. Microwave at HIGH 3 minutes; remove from microwave, and stir until sugar dissolves. Pour hot mixture evenly over cucumber mixture. Cover and chill 48 hours.

SPOON evenly into quart canning jars or freezer containers, leaving ½ inch of room at the top; seal, label, and freeze pickles 8 hours or up to 6 months. Thaw in refrigerator before serving; use thawed pickles within 1 week.

GEORGANA MCNEIL

HOUSTON, TEXAS

HOT-AND-SWEET FREEZER PICKLES

MAKES ABOUT 3 PINTS

PREP: 30 MIN., COOK: 6 MIN., CHILL: 48 HRS., FREEZE: 8 HRS.

3 ½ cups thinly sliced pickling cucumbers (about 1 pound)

1 medium onion, sliced and separated into rings

2 jalapeno peppers, seeded and sliced

3 large garlic cloves, pressed

1 tablespoon salt

1 cup sugar

1 cup white vinegar (5% acidity)

2 tablespoons water

COMBINE first 5 ingredients in a large bowl.

COOK 1 cup sugar, 1 cup vinegar, and 2 tablespoons water in a saucepan over medium heat, stirring until sugar dissolves. Pour mixture over cucumber mixture. Cover and chill 48 hours.

SPOON evenly into 6 half-pint or 3 pint canning jars or freezer containers, leaving ½ inch of room at the top; seal, label, and freeze pickles 8 hours or up to 6 months. Thaw in refrigerator before serving; use thawed pickles within 1 week.

PICKLED ASPARAGUS

MAKES 3 QUARTS

PREP: 15 MIN., COOK: 6 MIN., CHILL: 8 HRS.

See page 152 for how-to photos and tips.

4 cups white vinegar (5% acidity)

3 cups water

½ cup sugar

¼ cup canning-and-pickling salt

1 tablespoon crushed red pepper

1 tablespoon pickling spices

3 pounds fresh asparagus spears (about 3 bunches)

6 fresh dill sprigs

3 garlic cloves

COOK first 6 ingredients in a medium saucepan over medium-high heat about 4 to 6 minutes or until sugar is dissolved. Remove saucepan from stove, and cool mixture completely.

SNAP off tough ends of asparagus.

PACK 1 bunch asparagus, 2 dill sprigs, and 1 garlic clove into 1 (1-quart) canning jar; repeat process with 2 remaining jars, asparagus, dill sprigs, and garlic cloves.

POUR vinegar mixture evenly into jars; seal jars. Chill at least 8 hours; store in refrigerator up to 1 week. GEORGIE O'NEILL-MASSA

WELAKA, FLORIDA

Copyright Southern Progress Corporation Jul 2004
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