Fridge Pickled Cucumbers

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Last Monday my copy of Nom Nom Paleo Ready Or Not finally arrived. I am so excited it’s finally here. I pre-ordered it because I love the blog and their first cookbook, Nom Nom Paleo Food for Humans.

I love the way the cookbook is set up in 5 sections, Get Set, Ready, Kind of Ready, Not Ready and Beyond Ready. The Get Ready section is the building block recipes you need to be ready to cook at any time. It is sauces, dips, dressings and some other things you can use to make other things section.

The Ready section is for those days you have time to spend a little more time in the kitchen. The prep time for the recipes in this section is a little longer. The recipes are a little fanciers, “company is coming” kind of recipes. There are also deserts in this section.

The Kind of Ready section is where I sit most of the time. I have a few leftovers, some kind of homemade dressing or sauce in my fridge. This section shows you how to re-purpose those bits and pieces into new and delicious, quick and easy meals.

The Not Ready section is the section that doesn’t need pre-made components or a lot of time to make. Its goal is to get food in your face before you cave and call for take out.

The Beyond Ready is 4 weeks of pre-planned menus and grocery lists so you can rock the kitchen for a whole

As usual almost all the recipes are Whole 30 and Paleo compliant. If you can’t tell which one are compliant there is a special by diet index int the back that lists them all. Easy peasy.

The food is, as usual, delicious. Nom Nom Paleo Ready or Not is going to be used a lot in my kitchen.

I chose this recipe for my first recipe from Nom Nom Paleo because I love pickles, especially tangy pickles. Most recipes for refrigerator pickles are for bread and butter pickles which are sweet. These pickles are not sweet. They are tangy and with a slight sour note, which I absolutely adore.

Quick Fridge Pickled Cucumbers

from Nom Nom Paleo Ready or Not

1/2  large cucumber, thinly sliced

1/2 cup apple juice

1/2 cup rice vinegar

1/2 tsp fish sauce

1/2 tsp kosher salt

1/2 tsp red pepper flakes, optional

Put cucumber slices in a pint jar.  In a small bowl, combine the apple juice, rice vinegar, fish sauce, salt, pepper  and pepper flakes, if using.  Stir until the salt is completely dissolved.  Pour brine over cucumber slices, making sure all slices are covered.  Cover and refrigerate for at least 30 minutes, up to 3 weeks.

 

Quick Pickles

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I am well known among my family and friends as being unconventional. I don’t drive. I refuse to have a credit card, even for “emergencies”. I don’t have a microwave. I have a noisy flock of 3 cockatiels, 7 parakeets, a gerbil and 2 foster rats. I recently left a position I held for the last 6 1/2 years to become a cake decorator. I love to bake and cook and do it at least once a day, every day.

Of all my unconventional traits, it’s the cooking and baking that most often get me into trouble. Not trouble exactly, but when you have the reputation of being a good cook and baker, you can’t just buy something to take to someone’s event. It always needs to be homemade.

I like to make these pickles as an unconventional hostess gift when I am invited to dinner or a barbecue. I like them because unlike most quick pickles, these are tangy, not sweetish.

The only bad thing about these pickles is Kirby cucumbers are only available for a limited time in the summer. Although, you can occasionally find them at random times the rest of the year, like I did with the Kirby cucumbers I used to make the batch of pickles in the photo. Don’t try to use regular cucumbers with this recipe. They just don’t work for this recipe.

Quick Pickles


Ingredients
4 kirby cucumbers
½ cup cider vinegar
2 TBS kosher salt
3 cloves garlic, peeled and crushed
1 tsp black peppercorns
1 tsp mustard seeds
2 cups water

Cut cucumbers into 1/4 inch slices. Combine 2 cups water, the vinegar, salt and sugar in a non-reactive bowl, stirring to dissolve. Add the cucumbers ensuring that they are completely covered, add more water if necessary. Cover the bowl and let stand at room temperature for 12 hours or overnight. With a slotted spoon, transfer the cucumbers to a colender and rinse with cold water. Divide the cucumbers garlic, peppercorns and mustard seeds between the 2 pint jars or other non reactive container with a lid. Pour the brine over the cucumbers ensuring that the pickles are entirely submerged. Cover and chill for at least 2 hours. The pickles can be kept, refrigerated for about 1 month. 2 pints or 1 quart.

Adapted from Veggie Burgers, Every Which Way