| One way to capture the flavors of summer is through pickling. If you don't want to deal with the hassle of home canning, refrigerator pickles are a great option. They keep for up to 3 months in your refrigerator, but my guess is they will disappear much faster than that! Keep reading for the recipe… I found this recipe in Ted Allen's new cookbook "In My Kitchen." It is filled with exciting recipes for the passionate home cook. If you love the creativity displayed on his Food Network series, "Chopped" then I think you will love this cookbook. His recipe for "Refrigerator Pickles" starts by making a vinegar brine. The flavor is punctuated with fresh dill, celery, coriander and mustard seeds, as well as black and pink peppercorns Next you pack your favorite summer vegetables into a mason jar. Ted suggests cucumbers, carrots, cauliflower, green beans and hot red chiles. Just remember that the vegetables need to be packed in nice and tight or they will float in the jars once you add the brine. Choose a variety of colors for a beautiful look. Once you are done, simply pour the brine over the vegetables and store in the refrigerator. They taste good after just a few hours, but they taste great the next day! The vegetables will keep up to 3 months in the refrigerator and make a great gift. If you want to make these Refrigerator Pickles for yourself, follow this link for the recipe: http://lowcarb.betterrecipes.com/refrigerator-pickles-2.html  via The Daily Dish http://www.betterrecipes.com/blogs/daily-dish/2013/07/17/refrigerator-pickles/ | |||
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