Pick your pickle poison

weve always made refrigerator pickles in TUPPERWARE containers. Mrs F would cut up the cukes and make all knids of pickle liquids. Wed keep the pickles going in a fridge and when ready, wed eat em. No problem.
Fridge pickles were always a sweeter version of dills. I dont like overly salty dill pickles like you get in a Jewish deli in a barrel. They salt em waaaaay too much.
Mrs F adds about 1/4 sugar for the amount f salt and this moderates the saltiness quite nicely. The other spices like garlic, coriaqnder, cardamom, kimmel etc, can be gotten bulk from any kosher supplier .

pickle season is pickin' up on the prairie.

hadda guy drop a jar of zesty hot bread and butter pickles by the cafe the other day.

zippy good.

heres a recipe from a website. REFRIGERATOR PICKLES KEEP INDEFINATELY (however since you pick your special flavor that you want to have as a sig pickle, they wont last very long)



Putting the pickles in a tupperware will make a convenient package and theres no boiling . (We often clean up the tupperware with a mild chlorox bath, and then wed soak and rinse in several changes of water). ACtually weve never had any spoilage because the damn pH is around 3.5 to 4 even with the sugar. (even aged balsamic has a low pH)

Today on one of the 'oldies' cable channels there was the Andy Griffith episode where Aunt Bea was making her 'terrible' pickles for the county fair. And Andy, Opie, Barney et al replaced her 'terrible' pickles with storebought ones until their conscience got the better of them.

Then followed several minutes of them eating and eating and eating those storebought pickles so that Aunt Bea would make some more homemade pickles.

I've been craving pickles ever since.