Refrigerator Pickles

by Kris on May 3, 2011

Today is a sad day for Canadians. Why you might ask? After five years Stephen Harper and the Conservatives finally got their majority government. Now I know this is not a political blog but when I’m upset I cook. I cook a lot. So much that I could probably feed every Canadian that greeted their palm to their face last night at 11pm.

Despite the outcome there are a few positive things that came out of this election. Quebec proved to be in solidarity with the rest of left wing Canada and voted in favour of the NDP over their usual choice of Bloc Quebecois. Young voters also flocked to the polls displaying both their power and their desire for a country that represents their views. Because of this The New Democratic Party is now the official opposition party and Elizabeth May of the Green Party got her seat in the house. These are things that can be celebrated.

So what the heck do refrigerator pickles have to do with the Canadian election? Well, the colours. I have decided that for the rest of the week I will celebrate the NDP and Green Party’s small victory and only cook foods that are green and orange. I know, I’m insane.

Carrot Pickles

2 garlic cloves, smashed
4 sprigs fresh dill
1 cup distilled white vinegar
2 Tbsp. apple cider vinegar
1 Tsp. kosher salt
1 bay leaf
1 Tsp. fennel seeds
1 Tsp. granulated sugar
1 cup water
1 lb – 16 oz baby carrots

In a mason jar combine garlic, dill, white and apple cider vinegar, salt, bay leaf, fennel, sugar and water. Allow to sit until sugar is dissolved.

Place carrots inside mason jar and seal. Refrigerate for a minimum of 5 days before serving.

Cucumber Pickles

2 garlic cloves, smashed
6 sprigs fresh dill
1 cup distilled white vinegar
2 Tbsp. apple cider vinegar
1 Tsp. kosher salt
2 bay leaves
1 ¼ Tsp. fennel seeds
1 Tsp. granulated sugar
½ cup water
6 baby cucumbers, quartered length wise

In a mason jar combine garlic, dill, white and apple cider vinegar, salt, bay leaves, fennel, sugar and water. Allow to sit until sugar is dissolved.

Place cucumbers inside mason jar and seal. Refrigerate for a minimum of 5 days before serving.

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{ 11 comments… read them below or add one }

thesavvystudent May 4, 2011 at 12:42 am

There was definitely a palm-to-face moment last night. But its true that there are some promising developments from the election…

On another note the photo posted is so pretty – I think I’ll have to try these!

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munchinwithmunchkin May 4, 2011 at 1:00 am

Thank you!

Only time will tell how things will pan out. Really hoping it’s not going to be as bad as we all expect.

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yumyumyummers May 4, 2011 at 3:11 am

how funny, i felt compelled to cook last night after watching the news as well. on the bright side, now i have some pretty yummy recipes that i will post over the next few days! stay tuned.

ps – thanks for sharing the homemade pickles recipe. can’t wait to try this!

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veggiegrettie May 4, 2011 at 4:19 am

My kids are pickle-aholics…can’t wait to try these!

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munchinwithmunchkin May 4, 2011 at 4:35 am

I was the same way when I was a kid (I still am!) Pickled beets, carrots, olives and cauliflower were were always a staple on the dinner table. I hope your kids (and you) like them!

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rsmacaalay May 4, 2011 at 7:42 am

The wife would love this so much, Thanks for sharing the recipe

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Rufus' Food and Spirits Guide May 4, 2011 at 2:14 pm

I can’t wait to try this. I love pickled vegetables. Great recipe and photos.

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Lauren Adeline May 4, 2011 at 10:07 pm

I had no idea pickles were this simple to make. Thank you. I can’t wait to try this.
Sorry about the election though.

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munchinwithmunchkin May 4, 2011 at 10:12 pm

Yeah, it’s really quite easy! The hardest part is waiting. Thank you

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Sadie June 8, 2012 at 5:43 am

Do you think the pickles would still turn out well if I omitted the fennel? I personally don’t care for the flavor

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Kris June 8, 2012 at 10:34 am

Hi Sadie. The pickles would work without the fennel. Feel free to use any combination of spices you like.

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