Refrigerator Pickles

by Libbie Summers
Photography by Chia Chong

Grandma had a sunporch that was nearly falling off the southeast side of her old farmhouse. Each year, after the late-summer cucumber harvest, a rickety shelf running along the ceiling of the sunporch was lined with jars of the most unnaturally green sweet pickles a child could imagine. The same nuclear green pickles could be found in the refrigerator, for the grandkids to help themselves to. It was not unusual to be playing ball outside each summer and notice the players on both teams had green-stained fingertips. When I ate my first hot dog in Chicago, I finally came face to face with another relish as green as Grandma’s. I was relieved to know my grandma wasn’t the only crazy green pickle maker in the nation. Thank you, Vienna Beef. I’m forever grateful.
Libbie Summers, A Food-Inspired Life, Pickles, How To, Recipe, Whole Hog Cookbook
Green Grass Refrigerator Pickles
yields 2 quart jars

What You Need
4 large cucumbers, skin left on
2 banana peppers
1 medium white onion
1 teaspoon kosher salt
2 cups sugar
1 cup cider vinegar
1 teaspoon celery seeds
4 drops green food coloring (optional)

Step 1.

Libbie Summers, A Food-Inspired Life, Pickles, How To, Recipe, Whole Hog Cookbook
Slice the cucumbers and peppers into thick slices, and the onion into thin slices.

Step 2: 

Libbie Summers, A Food-Inspired Life, Pickles, How To, Recipe, Whole Hog Cookbook
Put the sliced vegetables in a large mixing bowl and sprinkle with the salt. Toss to coat and let rest for 1 hour at room temperature.

Step 3: 

Libbie Summers, A Food-Inspired Life, Pickles, How To, Recipe, Whole Hog Cookbook
In a medium mixing bowl, whisk together the sugar, vinegar, celery seeds, and 1 cup water.

Step 4. 

Libbie Summers, A Food-Inspired Life, Pickles, How To, Recipe, Whole Hog Cookbook
Add the green food coloring, if using, to the vinegar mixture. Whisk until the sugar is dissolved.

Step 5. 

Libbie Summers, A Food-Inspired Life, Pickles, How To, Recipe, Whole Hog Cookbook
Transfer the cucumber mixture to 2 clean quart jars or other glass containers.

Step 6. 

Libbie Summers, A Food-Inspired Life, Pickles, How To, Recipe, Whole Hog Cookbook
Pour the brine over the cucumber mixture, cover, and refrigerate for 2 days before eating.

Libbie Summers, A Food-Inspired Life, Pickles, How To, Recipe, Whole Hog Cookbook
Pickles are ready to eat. They are best when eaten within 2 weeks.

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