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Minnesota Cooking: Quick Refrigerator Pickles
In our family, they are referred to as belly pinchers. Why? Well, we had a cousin that named them that because every time someone would make them for a family doing, he'd pig out and end up getting sick. Or, he'd end up with cramps, hence belly pinchers.
Simple or Complicated
Tonight I made some. I peeled five, large cucumbers from the store. I cut the ends off and sliced the cucumbers across, so I had a bowlful of circles.
I had three colored bell peppers which I sliced the end off, removed the seeds and membrane and cut them into circles by cutting across the open area, leaving rings.
One large onion was peeled and sliced thin across the grain, leaving thin rings.
All in Large Bowl
You'll need 2 tablespoons of canning salt for every three cucumbers you have. I had five cucumbers so used three tablespoons.
Mix the salt evenly around in the bowl and try to get some coating all the slices in the bowl. Cover the bowl and let the vegetables sit there for a few hours. They will weep and the bowl will start to fill with water.
You'll have to drain all the fluid before you add the brine mix.
It's simple, the brine mix. You use the same amount of vinegar and sugar. 2 cups of each. Two tablespoons of salt again. One tablespoon of ground mustard powder. Black pepper and shake it all together in a dish. I used a quart jar with the cover on. I shook it until it seemed cloudy and then I poured it on the cucumbers.
Some was stuck in the bottom of the jar, so I dipped some of the fluid back out of the bowl and swished it around in the jar a couple times until I was satisfied that it was mostly empty.
You can sneak a piece now and then to sample the flavor.
The longer it sits in the solution, the tangier they get.
What do you think?