Every time we visit my cousin and her husband, we always come home with more than when we arrived. They live in a more rural county, have a HUGE backyard garden, and freezers full of hunting spoils. We were there this past weekend to visit with them and their brand new baby 😍😍😍 We cooked dinner for the new parents, so we brought a fair amount of ingredients with us. But still, our bag was more full when we went home! They sent us home with a bounty of cucumbers and squash from the garden, three whole trout, and a package of venison sausage links from last hunting season! Even a cucumber lover like me can’t eat all those cucumbers before they go bad, so I made some pickles!
If you take a quick glance at this recipe, you’re probably thinking that it’s a pretty standard dill pickle recipe. Vinegar, water, sugar, dill, garlic… they’re standard fair for dill pickles. Why then do ours look dark and why did we call them “midnight” pickles? For that, we have to thank Selim’s devotion to turbinado sugar, which turns liquid darker when dissolved, as compared to refined white sugar.
As we’ve mentioned with previous recipes (see: Red Quick Pickled Cauliflower and Radishes), these are not shelf-safe “real” pickles. They should not be left in pantry or cellar for eternity. They must stay refrigerated. Hence they’re called “quick pickles” or “refrigerator pickles.” We skipped the step of sterilizing the jar and lid that keeps you from getting botulism when canned goods are left on a shelf for months on end.
This recipes follows a 2 part vinegar / 1 part water / 1 part sugar pickling ratio by which we usually abide. Using that ratio, pickles can be infinitely adjusted for more or less produce, different vinegars, alternate sugars, and a variety of herbs & spices!
Midnight Quick Pickles
- 5-6 small pickling cucumbers
- 1 cup white wine vinegar
- 1/2 cup water
- 1/2 cup turbinado sugar
- 1 tsp salt
- 3 cloves garlic, sliced
- 1 tbsp black peppercorns
- 1 tbsp dill
- Slice the cucumbers and place in a large mason jar or similar.
- Bring the remaining ingredients to a simmer in a saucepan. Stir and simmer until the sugar and salt are dissolved.
- Remove from heat. Leave sitting out or refrigerate until cool.
- Pour cool pickling liquid over the sliced cucumbers.
- Refrigerate for several days. (They’re edible essentially immediately, but will have more flavor if you leave them be for 48+ hours.)
Sugar in a dill pickle recipe? Who knew?
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Rob, you know all good southern recipes have sugar in them 😂