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Trio of Pickles

Refrigerator pickles are easy to make and a great way to elevate a cheese platter. Serve them alongside roasted meats or with your favourite sandwiches.

Yield: Makes about 2-3 cups

December 23, 2020

Refrigerator Pickles

Ingredients

  • 4 cups white wine vinegar*
  • 3 cups water*
  • 1/2 cup granulated sugar*
  • 2 tbsp mixed pickling spice*
  • 2 tbsp kosher salt*

Directions

  1. Combine pickle ingredients for each subrecipe below in non-reactive containers with tight-fitting lids. Set aside.
  2. To prepare pickle brine, combine vinegar, water, sugar, mixed pickling spice and salt in a medium non-reactive saucepan over medium heat. Bring to a boil, stirring occasionally. Remove from heat. Strain mixture through a fine sieve into a heatproof bowl; discard solids.
  3. Divide hot pickle brine into thirds and pour over pickle ingredients (see below) in containers. Stir to combine. Cool completely.
  4. Place a piece of parchment paper on top to submerge pickles. Cover and refrigerate overnight.
  5. To serve, drain off and discard liquid.
Tip:

The pickling liquid is the base for all 3 refrigerator pickles.

 

When pickling it is important to avoid using table salt as it contains additives, such as anti-caking agents. These additives make it easier for table salt to pour but can make your pickling liquid cloudy. Always use pure granulated salt like kosher salt or pickling salt.

Spicy Cauliflower

Ingredients

  • 2 cups cauliflower florets
  • 1/4 tsp cayenne pepper
  • 1/4 tsp turmeric

Yield: Makes about 2 cups

Nutritional analysis per 1/4 cup serving:

 

7 calories, 0.1 g fat, 0.5 g protein, 1.4 g carbohydrate, 0.6 g fibre, 8 mg sodium

*Pickle brine not included in nutritional analysis.

Dilly Radish

Ingredients

  • 2 cups thinly sliced radishes
  • 2 sprigs fresh dill
  • 1 tsp dill seeds

Yield: Makes about 2 cups

Nutritional analysis per 1/4 cup serving:

 

2 calories, 0 g fat, 0.1 g protein, 0.4 g carbohydrate, 0.2 g fibre, 3 mg sodium

*Pickle brine not included in nutritional analysis.

Brussels Sprouts

Ingredients

  • 2 cups halved brussels sprouts, cooked
  • 1 red bell pepper, julienned (about 1 cup)
  • 1 clove garlic, crushed

Yield: Makes about 3 cups

Nutritional analysis per 1/4 cup serving:

 

9 calories, 0.1 g fat, 0.6 g protein, 1.9 g carbohydrate, 0.7 g fibre, 4 mg sodium

*Pickle brine not included in nutritional analysis.

Tip: To cook Brussels sprouts, boil in water until tender crisp, about 2 – 3 minutes; drain. Cool immediately in ice water; drain.

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