Fridge Pickles: Indian Style

By | January 23, 2013

I really love to cook and experiment in the kitchen. Because of that, I love checking out blogs of others who cook and experiment in the kitchen. Since it’s winter and there’s not much going on outside (wind chill near -20 here right now), I thought maybe you would like to see what I’ve been up to food-wise.

indian pickles, garam masala, cucumbers, curry, cardamom, refrigeratorI love pickles, but the whole process of canning pickles has been an obstacle to really having fun with it. I mean, you have to pick up pickling cucumbers by the bushel when they’re in season. Then you have to clear off all your counter space and chop up onions and garlic and whatever else goes into your recipe. It takes a lot of time, and the window for pickling cukes is pretty small.

All that is why I was so excited to hear about refrigerator pickles a few years back. Cut up some cucumbers (any kind you find in the store), add water and vinegar, some sugar and salt, and toss it all into a jar. The next day you got pickles. And if you want to try something unique, it’s no big deal. Just toss it into the mix.

Yesterday I decided to go a little crazy and pulled all the Indian spices from my cabinet: garam masala, curry powder, cardamom pods. Instead of dill, I added a dash and a scoop of all these, plus a little cayenne pepper for some heat.

The results are pretty good. I skipped the usual tablespoon or two of sugar and so they are a bit tarter than I was expecting, but the results are not at all unpleasant.

The food angle is a new one on the site—a little beyond the picnic lunches and such that we’ve shared—so I would love your feedback. If you’re interested in hearing more from the kitchen, or want more specifics on the pickles, leave a comment below. I would love to hear from you.

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