Ted Allen’s Refrigerator Pickles

 Refrigerator Pickles

 It wouldn’t feel like SUMMER to me if I didn’t have a jar of refrigerator pickles sitting in the fridge.  There was always a bowl of pickled cucumbers on my grandma’s dinner table during the summer as far back as I can remember.  She didn’t get any more exotic with the recipe than mixing water, vinegar, sugar and salt and pepper together and letting the cucumbers brine in it for several hours before dinner.  I saw this recipe  for a much more flavorful brine than I use in the FOOD-DAY section of our local newspaper.  The recipe is from TED ALLEN’S new book “In My Kitchen.”  Ted is host of the very popular “Chopped” on the food network channel.  This recipe doesn’t require blanching the vegetables before brining, but I did dunk the carrots in boiling water for 2 or 3 minutes to soften them just a bit.  I added 1/2 cup sugar to the brine and a few PEPPERONCINI and SUN DRIED TOMATOES to the mix of vegetables.  Suggested veggie choices are cucumbers, carrots, cauliflower, turnips, onions, green beans, asparagus, JALAPENOS, watermelon rind, unripe green tomatoes, even apples.  The pickles last for weeks in the fridge (where they must be kept at all times).  A wide-mouth canning funnel is helpful for pouring hot brine into the vegetable packed jars.

I like a bit of everything on my plate when I’m hungry for these pickles so I don’t bother to make lovely, even layers in the jar. One attack with my fork and it will be all jumbled up anyway. My favorites are cucumber, carrots, cauliflower and sweet onions (I used Walla Walla). The CAULIFLOWER is really, really good. If you keep a jar of these tasty pickles in your refrigerator this summer you will have the best, low calorie snack ever and YOU can serve up an impressive relish tray at a moment’s notice.

Ted Allen's Refrigerator Pickles
  • BRINE:
  • 4 cups water
  • 10 cloves garlic, peeled
  • 2 cups distilled white vinegar
  • 2 tablespoons kosher salt
  • Several sprigs fresh dill
  • 1 teaspoon celery seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • ½ teaspoon black peppercorns
  • ½ teaspoon pink peppercorns (if you have them)
  • ½ cup sugar (my addition)
  • 6 pickling cucumbers, quartered lengthwise
  • 6 medium carrots, peeled and cut in half lengthwise
  • 1 handful small green beans
  • Cauliflower florets
  • 4 small red chiles or 2 jalapenos (I used pepperoncini)
  1. In a medium saucepan bring water to a boil, reduce heat so the water simmers, and add garlic. (Simmering the garlic in water cooks out sulfur compounds that otherwise will cause the cloves to turn a harmless but very unappetizing blue-green color from the acid in the vinegar. Cook garlic for 5 minutes. Add the vinegar and salt, raise the heat, and bring to a boil, stirring until the salt dissolves. Remove from heat.
  2. In 2 sterile 1-quart canning jars, place a few springs of dill. Divid the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. then pack the jars full of the veggies and chiles (you want them to be tightly stuffed).
  3. Bring the brine back to a boil, pout it over the vegetables to cover completely. Let cool and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. They will keep for about 3 months.
Keep chiles whole for a mild heat, or cut them in half for additional kick. I halved the recipe and made 1 quart of pickles.  


This post is linked to On The Menu Monday at StoneGable.


  1. says

    LOVE pickles and brined cukes just screams summer to me — my grandma also always had these on her summer table….from garden to table, same day…in those days, they lived without A/C and never complained about the heat. She always made a big breakfast in the cool part of the day, and a smaller noon meal and by supper time, it was just light fare because it was too darned hot to eat much — those brined cukes were always cool and refreshing :)

    Have a great weekend!

    Gail @ Faithfulness Farm recently posted..Low-Carb Living ~ Zesty Lime Shrimp & Avocado SaladMy Profile

  2. Happier Than A Pig in Mud says

    Lovely! Ted also had these pickles (or very similar) in last months Food Network magazine, they were hands down the prettiest pic in the mag! Good to know you liked them-enjoy:@)

  3. says

    This sounds delicious! I did want to do some pickling this summer. There are beets growing in the garden that I have been thinking about pickling too. Then in the fall I like to make “chow chow” with green tomatoes, apples, and onions.
    Marilyn recently posted..You Know How I FeelMy Profile

  4. says

    Kathy, This is a great recipe to have right now. I have an abundance of cukes in my garden! One of my favorite pickled tastes is cucumber. Thanks for including it in your pretty mix!
    Your jar of pickles looks like it was right out of a magazine! Summer beauty!
    This would be a great addition to ON THE MENU MONDAY! Linky goes live on Sunday evening at 8:00.
    I am making this this weekend. It would be the perfect gift to take when I go visiting my daughter and sister next week. Thanks!
    Yvonne @ StoneGable recently posted..CHRISTMAS IN JULY BLOG PARTYMy Profile

  5. says

    I haven’t made refrigerator pickles for a couple of years now and love the mix of veggies in this version. Time to kick it up a notch — thanks for the great idea! Wondering how green tomatoes would work in this…
    kellypea recently posted..Pan BagnatMy Profile

  6. Tatiana says

    Thank you for the recipe. I love pickled EVERYTHING and can’t wait to try this recipe. Your cursive font is a little hard on the eyes and busy but you have great photos! thanks again!


  1. […] StoneGable RecipesGrilled Vegetables With Balsamic DressingCucumber SaladFish TacosBlack Bean SaladStoneGable Hamburgers On The GrillSummer Crab SaladOld Fashioned Pot Roast With Biscuit TopGreen Goddess Dressing StoneGable Culinary TutorialsHomemade Potato Chips Great Recipes From Other Sources Bourbon Barbecued Pork ChopsTomato Basil Parmesan SoupPickled Vegetables […]

Leave a Reply

Your email address will not be published. Required fields are marked *