Spicy Refrigerator Pickles {OXO GreenSaver Review}
These Spicy Refrigerator Pickles are salty with a bold hint of spice. This recipe is a great way to use some of the fresh veggies from your garden.
My house is where produce comes to die. I have good intentions, believe me, but sometimes I’m unable to follow through. I end up getting too busy or too lazy to cook and the two cartons of fresh strawberries that were originally going to be used in a salad recipe end up fuzzy in bottom drawer of my refrigerator.
When I saw the OXO ad on my Facebook page featuring their new GreenSaver System, it was as if they had me in mind when they were creating their new product. I knew right away that I had to get on board. The following week OXO contacted me to see if I’d like to review they’re new GreenSaver System, and I quickly responded with an enthusiastic YES.
My fruit and veggies deserve a longer shelf life.
Ethylene gas, improper airflow, and uncontrolled humidity are to blame for the death of our produce. Fruits and veggies give off ethylene gas, which speeds up the ripening process and causes produce to go bad quicker. I didn’t know this, but if produce rests against the walls of containers, bags, or crispers, moisture can build up and cause produce to go bad as well.
The OXO GreenSaver System works to extend the life of your produce. Here’s how it works:
- Activated carbon filters trap and absorb ethylene gas, slowing down the aging process and keeping produce fresh longer. The filters are made from coconut husks, making them safe, all-natural and non-toxic.
- The elevated basket lifts produce up and away from the container walls to promote airflow and help prevent rotting. It can also be removed and used as a colander.
- The adjustable vent on top of each Produce Keeper slides open and closed to maintain optimum humidity levels for different types of produce, keeping them crisp and fresh.
Melissa’s Produce sent me a bag of their mini cucumbers to test out my new toy. I kept half of the cucumbers in my new GreenSaver container and half of the cucumbers outside the container in the crisper drawer. The cucumbers in the GreenSaver container lasted 1 week longer than the cucumbers outside of the container.
Strawberries never last more than a few days in my fridge. I love ’em, but they’re fickle. I was able to keep fresh strawberries fresh for 1 full week in my new GreenSaver container.
Needless to say, I found a solution to my produce problem.
After testing the shelf life of my cucumbers, I decided to make one of my favorite recipes: refrigerator pickles. If you’re not one for canning, or if canning scares the pants of of you, make refrigerator pickles.
I like a little heat with my pickles, so I added 1 sliced serrano chile (seeds intact) and a teaspoon of crushed red pepper flakes. If you prefer to scale down on the spice, reduced the crushed red pepper flakes by half.
Refrigerator pickles are so easy to make. The only effort involved is cutting the cucumbers in quarters, stuffing the jars with the pickling goods, and making the brine, which comes together in 5 minutes. After 24 hours in the refrigerator, the pickles are ready to eat.
This recipe makes 2 16-ounce jars of pickles. Each jar gets packed with fresh dill, black peppercorns, and a crushed garlic clove before adding the cucumber quarters. The flavor of the pickles get better the longer they sit in the spicy brine. Each jar of pickles will last up to 1 month.
These pickles are best served often and by the pair.
Spicy Refrigerator Pickles
Fresh cucumbers get soaked in a salty, spicy brine to create a crunchy pickle and delicious summertime treat.
Ingredients:
- 8 mini cucumbers, cut into quarters
- 4 sprigs fresh dill
- 2 garlic cloves, crushed
- 16 black peppercorns
- 1 and 3/4 cups water
- 1/3 cup white vinegar
- 1 tablespoon + 1 teaspoon sea salt
- 1 serrano chili pepper, thinly sliced
- 1/2-1 teaspoon crushed red pepper flakes
Directions:
- Add water, vinegar, salt, serrano chili, and red pepper flakes to a saucepan. Simmer the mixture over medium heat for 5 minutes.
- While the brine simmers, pack each jar with 2 sprigs fresh dill, 1 crushed garlic clove, and 8 peppercorns. Divide the pickle quarters between each jar (they will be tightly packed).
- Pour the hot brine over the cucumbers until the brine is just below the lip of the jar. Screw on each lid and give the mixture a gentle shake to disperse the ingredients.
- Place the jars in the refrigerator. Allow the pickles to rest in the refrigerator for at least 24 hours before serving. The pickles will stay fresh for up to 30 days in the refrigerator.
- If you prefer a more mild pickle, reduce the red pepper flakes by half.
- If you like your pickles extra salty, increase the sea salt to 1 and 1/2 tablespoons.
Disclosure: I received a GreenSaver System from OXO to review. I was not compensated for this post, and, as always, all opinions are my own.