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A bone in roast will cook faster than a boneless roast because the bone conducts heat.

Refrigerator Pickling, fun and easy

In the south, we love to pickle anything and everything from eggs to watermelon rind. One of Paula’s favorite gifts from her kitchen is a jar of pickled shrimp all wrapped up with a pretty bow in a beautiful handmade sweetgrass basket.  True pickling is the process of preserving food by anaerobic fermentation in a brine (a solution of salt and water) or marinating and storing it in an acid solution (usually vinegar).  Save the canning method of pickling for when the weather gets cooler and try this southern version of refrigerator pickling.  Paula’s family has been refrigerator pickling for decades.  One of her favorite refrigerator pickling recipes, Susie’s Peach Pickles, comes from her best girl friend Bubbles who she has known, taken dance class with and pickled with for too many years to remember. In the heat of summer, refrigerator pickling is a fast, simple and a fun way to enjoy your pickling in just a few days!  There are only a couple of rules to remember when refrigerator pickling.  Make sure whatever you are pickling is completely cleaned and unblemished before you start, and use sterilized non-metal jars to place them in.  Zip top bags make great refrigerator pickling jars too. Try the new recipe below for Paula’s Pickled Pub Eggs (say that three times) and her other favorite refrigerator pickle recipes or experiment with your own refrigerator pickling.  Paula hopes you love refrigerator pickling so much you might just want to dance with your best friend!
Paula’s Pickled Pub Eggs
Makes 12
Level:  Easy

12 hard-boiled eggs
4 cups of cider vinegar
4 cloves garlic, peeled
1 red chili pepper, finely chopped
10 black peppercorns
12 whole cloves
4 cinnamon sticks
2 teaspoons allspice

Peel the hard-boiled eggs, allow them to cool and then place them in a large clean jar.
In a large saucepan over high heat, bring the vinegar and spices to a boil.  Reduce heat and simmer for 10 minutes.  Remove from heat and allow to cool to room temperature. Pour over the eggs and seal the jar.  Place in the refrigerator for a minimum of 4 days before consuming.  Best after sitting for two weeks.

Here are a few other pickling recipes you may like to try as well:

Candied Dills
Bobby’s Pickled Shrimp
Suzie’s Peach Pickles
Pickled Shirmp (Michael’s Recipe)

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