Tuesday, February 12, 2013

Peperoncini refrigerator pickles (testing Pinterest).

I apologize for my lack of posts last week. My mom and step-dad came out to visit from NY and we were far too busy to spend much time on our computers. However, I do have a few awesome recipes that I can't wait to share with y'all from when they were here (lemon cream pie, and cheesy coins). First, though, I want to show you this super simple tip that I came across on Pinterest. The original pin called for adding onion and vinegar too, but I wanted to see if I could make it even simpler (although I bet the pickled onions come out delicious too).

I love peperoncinis, but I always hate throwing out the jar of pickling liquid at the end. It's so full of flavor, I just knew there had to be something yummy that I could do with it. I wanted something quick and easy (there are some amazing looking beef crock pot recipes out there that use pepperoncini juice too, and I will have to try them sometime). When I came across the idea of simply slicing cucumbers and putting them into the jar to make refrigerator pickles I was delighted. Three days later, when took my first taste, I was over the moon. I really had to restrain myself from eating the whole jar right then and there. They are crispy and tender, and the flavor has that perfect spicy and vinegary balance of a peperoncini, but a little bit milder. I'll never throw my peperoncini juice away again!

Peperoncini Refrigerator Pickles

1 jar of peperoncini juice (mine was about half full after the peppers were gone)
1 cucumber

1) Slice the cucumber into thin rounds.

2) Put the rounds into the jar; fill the jar almost completely with cucumber, but leave a little space so they can move.

3) Let marinate in the fridge for several days, shaking occasionally.

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