Last Fall I was briefly obsessed with making refrigerator pickles and began to sing their praises to all my peeps here in Friedrichshain. Now months later, I’ve come across the set of instructions I wrote out for a (vegan) friend, and I figure why not repost it here on the blog. So, if you too are living in Berlin (or Germany, or anywhere) and missing the briney delight of a kosher dill, this recipe is for you.
Warning: I’m not vegan, so feel free to correct me if I’ve erred.
Eileen’s DIY Internet Pickle Goodness (also Vegan-Friendly)
Okay, so first I got two large glass jars from that Hauswaren shop on the corner of Frankfurter Allee. Not sure what quantity they hold but they ended up being the perfect size.
I used 3 large cucumbers, just the ordinary pointy ones wrapped in plastic I get at Kaisers. Since these are a bit waxy I made sure to peel them first, then sliced them into coins and divided them between the two jars: 1 1/2 gurke pro glas, gut gemacht.
I also added one clove of fresh garlic to each jar. And I got some fresh dill to throw in there.
Next take a little time to make ya tasty pickle seasoning, basically all the dried flavortown elements that will sit in the brine with your veggie friends. I used:
1 cinnamon (zimt) stick, broken into pieces
2 whole cloves (Nelken) (per jar)
2 Tbsp. mustard seeds (Senfkörner)
2 Tbsp. coriander seeds (Koriandersamen)
1 Tbsp. mixed peppercorns (Pfefferkörner)
2 tsp. dill seeds (Dillsamen) – (altho i could not for the life of me find these, so I ended up using caraway seeds instead / Kümmel, plz don’t judge)
1 tsp. red pepper flakes (i used chili flakes / Chili-Flocken)
Combine all the lovelies and store together in a jar.
As to seasoning the pickles-to-be, I used 2 tsp of this seasoning per pickle jar and had more leftover.
Now make ya brine. I used this recipe for sour pickle brine:
3 cups vinegar, distilled white or cider (was not impressed with Kaisers’ vinegar selection, i ended up just using Tafelessig aus Branntwein bc i don’t have a clue)
3 cups water
2 Tbsp + 2 tsp salt (use iodine-free Tafelsalz)
2 Tbsp sugar
OR if you’re into sweet pickles, there’s also this one which I have not tried, bc I’m not:
3 cups vinegar, distilled white or cider
3 cups water
1 1/2 cups sugar
1 Tbsp + 1 tsp salt
Either way, combine everybunny in a saucepan and bring to a boil. Let it boil 2 min, then remove from heat.
Let it cool just a bit before pouring into the pickle jars. Fill to within 1/2 inch of top of the rim, covering your veggies. The brine quantity ended up being pretty perfect, with only a little left over. Yay for efficiency.
Sidenote: I was worried about how long to let em cool before putting them in the fridge, and I don’t think it really matters aside from really hot shit gon make your fridge work really hard, so there’s no science here, just fridge sympathy.
In any case, put ya lids on. Make sure they’re on tight but not insanely so. Turn ya jars gently upside down a couple times to shuffle the contents around, and then put em in the fridge.
Wait at least 24 hours before getting up in there, but you won’t be disappointed. Your refrigerated pickled goodness should keep for up to a month. But do enjoy :)