Refrigerator Dill Pickles

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     Here in Phoenix, we have this cool place called the AZ Worm Farm.  They raise worms and they have gardens using the worm castings.  They sell for a really good price compost and mulch and worm castings and worms and plants and basically it is a gardeners heaven.  The Worm Farm  also offers classes and recently, Anita and I have taken a couple of them.  The one I'm going to tell you about today is the Refrigerator Dill Pickle Class!  I've made pickles before, but I was really interested in finding out how they did it at the worm farm and if I could get a new brine recipe.  I was not disappointed! 

     During the class, we were able to use fresh herbs that we harvested in our pickles!  That was amazing because it gave me a first look at their no till gardens.  One of the things we harvested were chives!  They had a ton of it and they told us to harvest as much as we wanted.  So, I did, and one came out by the roots!  So now I have chives growing in my garden.  I had no idea how great chives are!  You can use them in your pickles, even the flowers which adds real interest to your pickle jars and they have that nice oniony flavor.  
      *Here is a tip:  I brought home my left over chives and put them in a cup of water in my fridge until I was ready to use them again.  They have stayed fresh in there for over a week! I do the same thing with cilantro. Also, if you have a Minions cup like I have, it is more fun.

The flowers of the chives are also good at attracting pollinators. I had to beware of the bees as I harvested these.

     Some of the best things to pickle in this refrigerator method are as follows:

• cucumbers      
• Peppers
• onions (especially red)
• cauliflower
• radishes

Here is what I learned about keeping your pickles crisp:

• Fig leaves and Grape leaves are high in tannic acid and a leaf or two in your jar will really help with crispness.
• A product called Pickle Crisp, readily available at grocery stores and online, works wonders.
• I used both! Interestingly, the decision to use fig or grape leaves can change the taste of your pickles slightly we were told.  I haven't really noticed it in my pickles though. 
• Make sure that your vegetables are chilled when you cut them up into your jars.
• Make sure the brine is cooled when you put it over your vegetables.

Storage:

     Because of the vinegar pickling process, these pickles will last a good long time your fridge.  Don't store them in the pantry.  After pouring on the brine and putting on the lid, these will taste best after they sit and marinate in the fridge for 3-10 days.  I resisted opening the first jar I made at the Worm Farm for 4 days.  Then, we had burgers for dinner and I opened a jar of spears to add to our plates.  They were crisp and delicious! The second jar is waiting for us to finish the first jar and then we will devour it.  

     The process is so simple and I picked up some more cucumbers the other day and made 5 more pints of pickles!  I mixed the cukes with bell and sweet peppers.  

Do you see those chive flowers in there?

     Here is my recipe that I adapted from the Worm Farm Recipe.  I hope you give them a try! 

A few other pickle recipes you may want to try:

• Lacto Fermented Pickles using Whey
• Pickled Red Onions
• ​Beet Relish
• Zucchini Relish