Photography & Art


Refrigerator Pickles


Refrigerator Pickles Today I made refrigerator pickles for the first time.

My wife had a cucumber sitting on the kitchen counter for almost two weeks and she said she didn't know what to do with it. I knew if I left it there it was going to rot and she was not going to do anything with it. Also, she was going to complain about "How she buys stuff and we never eat it!".

I subscribe to a website called News360 where you can get news and postings on the topics that are of interest to you. It is sort of my replacement of the now defunct Google Newsreader.

I have all sorts of topics. Photography, Technology, Science Fiction, Astronomy and of course Food or Cooking.

I get a ton of recipes that I usually collect using the amazing app Paprika.

I only save the things that I find fascinating or that I think "Someday, I want to make this...".


One of my interest if the old American/Old World tradition of Canning or Pickling.

Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a shelf life typically ranging from one to five years, although under specific circumstances it can be much longer.

Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with the adjective pickled.

I have always considered the process to be complicated and scary (think botulism). I guess I never paid too much attention to the thing. The thing is that I never read too much into it and just saw it as something that I wanted to do but couldn't.

Today was the day I decided to do something about it and took advantage that I was left by myself in the house. My wife and the boys went out to different activities and I was not invited. :-D

A quick search on pickle cucumber recipes yielded this result.

Checked all the ingredients and the only thing I was missing was the canning jars and the dill. I jump and a skip to the supermarket was the simple remedy.

Boy oh boy! was I wrong!!

It was so easy, that I got cocky and decided to make two jars. One regular, the other one with some Jalapeños that I had in the fridge.

Now, the wait begins. Twenty-four hours until I can find out if the experiment has worked and I can do this again. I can't wait!!