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The ingredients needed to prepare Michael's Refridgerator Pickles:
- Provide 1 1/2 cup Distilled Apple Cider Vinegar
- Get 1/3 cup honey
- Prepare 4 tsp Kosher Salt
- Use 1 tsp Ground Mustard
- Take 1 tsp Coriander seeds
- Prepare 3/4 tsp Dill Seeds
- Use 2 cup hot water
- Use 2 lb Kirby Cucumbers, sliced 1/4 in thick
- Prepare 3 clove garlic
- Prepare 3/4 cup Coarsely chopped Fresh Dill
- Get 3 clove Garlic coarsely chopped
- Take 2 large Sprigs of Fresh Basil
- Provide 1 medium Red Bell Pepper
Instructions to make Michael's Refridgerator Pickles:
- Combine vinegar, honey, salt, ground mustard, coriander seeds and dill seeds in a heat proof bowl. Add Hot water and stir until honey disolves completely. Cool to room tempature.
- Wash all veggies. Cut off ends of Cucumbers then slice the into round 1/4 in thick pieces. Then remove seeds from red bell pepper and slice into slivers 1/4 in thick. coarsely chop Fresh Dill and Garlic cloves. Combine veggies in Large glass or metal bowl. Fold together.
- Pour Brine over all and turn to coat all veggies. Cover them with a plate to weigh them down and keep them covered in brine. Cover bowl with plastic wrap and refridgerate overnight, stirring once or twice. Transfer to an air tight container and add Fresh Basil, store in refridgerator. Yield: 1 quart.
Then make the brine and pour it over the top. Then pop the pickles in the fridge. To make refrigerator pickles, you basically just marinate whatever you're "pickling" in a heated combination of sugar and salt that's dissolved in an acid. (The acid can be white vinegar, cider. Filter Apply Filters Clear Filters Ted Allen's Refrigerator Pickles. Food Network host Ted Allen developed this recipe for fresh refrigerator pickles, and it couldn't be easier.
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