Refrigerator Pickles by Radish & Rye
![Refrigerator Pickles by Radish & Rye](https://farmersmarketinstitute.org/wp-content/uploads/2022/09/refrigerator-pickles-by-radish-and-rye.jpg)
Last week’s Market Fresh Cooking at the Tuesday morning market was led by Dru Ruebush from Radish & Rye.
The Recipe
Ingredients and Supplies
- One large pot
- 4 Quart Jars with lids
- 12-16 Cucumbers (depending on size)
- 10 cups Vinegar
- 5 cups Water
- 1 cup Salt
- 4 teaspoons Coriander
- 4 teaspoons Peppercorns
- 4 teaspoons Dill Seeds
- 4 Whole Garlic Cloves
PREPARATION
- Combine the water, vinegar, and salt in a large pot and boil for one minute.
- Place one garlic clove and one teaspoon each of the coriander, peppercorns, and dill seeds into each quart jar.
- Cut your cucumbers into disks or wedges (based on your preference) and disperse them equally into all four jars.
- Carefully pour your brine into each jar until all ingredients are completely covered.
- Place in refrigerator.
Note
Pickles can be eaten within a couple of hours but will increase in intensity and deliciousness the more time that passes. These pickles can be kept in the fridge for up to three weeks.
![Refrigerator Pickles by Radish & Rye](https://farmersmarketinstitute.org/wp-content/uploads/2022/09/refrigerator-pickles-by-radish-and-rye-1.jpg)
![Refrigerator Pickles by Radish & Rye](https://farmersmarketinstitute.org/wp-content/uploads/2022/09/refrigerator-pickles-by-radish-and-rye-2.jpg)
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!