Many Southerners keep a steady supply of no-fuss cucumber pickles like these in the fridge all through the summer. They’re great because you don’t even have to turn on the stove: just toss everything together, let it all marinate for a few hours, and you’re good to go. Mild and crunchy, they are sort of a cross between cucumber salad and dill pickles, meaning they’re perfect scattered over a simple green salad with Buttermilk Green Goddess Dressing (page 284), layered in Pimiento Cheese Burgers (page 187) or Pickled Jalapeño Meatloaf (page 191) sandwiches, or placed in a little dish and added to a relish tray.
Recipe information
Yield
makes about 1 pint
Ingredients
Preparation
Step 1
Combine the vinegar, water, lemon zest and juice, dill, sugar, ginger, mustard seeds, coriander seeds, salt, black pepper, and red pepper flakes in a bowl or glass jar and stir to mix until the sugar dissolves. Add the cucumbers and onion and toss or shake to mix and submerge the cucumbers in the liquid.
Step 2
Cover and refrigerate for 4 hours or overnight to allow the flavors to develop before serving. The pickles will keep in the refrigerator for up to 1 month.
Sara’s Swaps
Step 3
You can use this basic recipe to make all kinds of fast and fresh refrigerator pickles using anything from summer squash, peppers, beets, and turnips to radishes, carrots, and onions.
