I have this friend, Meseidy, who has a fabulous blog; The Noshery. Meseidy can do it all. She is a chef, a decorator, a great conversationalist and an extremely talented folder of sheets.
I am not kidding you when I tell you that I never successfully folded a fitted sheet before Meseidy taught me to do it. It’s not my mom’s or dad’s fault… They can fold like a pro. I seem to have some double recessive incompetent-at-housekeeping-tasks gene. Ah well, better late than never, eh?
I did mention she’s a chef, right? She’s not just a chef. Girl can COOK, people. I’ve had the privilege of having her cook for me a few times and every single time I’m wowed by the food. She made these almond crisps with boozy cherries and vanilla ice cream when we were all out at The Pioneer Woman’s. Oh heavens, I could eat my weight in that.
But that is NOT what I’m talking about today. I may be dreaming about it, but I’m not talking about it. Today, I want to tell you about her Refrigerated Pickled Salad. The second she posted it, I knew it would be made. And soon.
It is best described as a bread and butter pickle salad. Crazy sounding? Maybe, but think about it. You have oodles of thinly sliced cucumbers, multi-coloured bell peppers, red onion, and garlic marinating in a sweet and sour brine of vinegar, sugar, water, and -in my case- crushed red pepper flakes. How inviting does this look?
Let me tell you, this is not to be missed.
I messed with the recipe just a wee bit (on accident, but more on that in a moment and liked the results so much that I did it again. On purpose. The first time I prepared the pickles, I doubled it. What can I say, I was confident that she wouldn’t steer me wrong. When I doubled the recipe, I doubled everything BUT the ice. Whoopsie. I stuck my finger in the brine to see if it was too punchy with the extra vinegar and loved it so much, I left it that way.
Per instructions, we let the pickles happily soak in that delicious brine for THREE. WHOLE. DAYS. When I say we, I mean my sister, her husband, my dad and stepmom, my uncle and aunt, The Evil Genius, the kids and me. After three days, all bets were off. We had the pickles on carnitas tacos, grilled white hots, cottage cheese, and with cream cheese in tortilla wraps. We stuck our fingers in the jars and snacked on them all by themselves. This was the jar when we started.
Within five days, that gallon jar was empty. Oy. We are clearly a pickle dependent family. They were so good, though! Sweet and sour like a classic bread and butter pickle, but with lovely thin strips of pickled vegetables and a little kick of spice, they were simply wonderful. Being the waste-not-want-not sort of gal that I am, I re-used the flavourful brine from the first batch for my second batch. I sliced my veggies and tossed them in the mixing bowl like before, but then poured the leftover brine in and stirred to distribute the mustard seeds. I then used tongs to transfer the veggies to the jar and poured the brine back in over everything. Hubba hubba.
Batch two is well on its way to disappearing as quickly as the first did. Thank you mille fois, Meseidy… or should I say gracias?
Refrigerator Pickled Salad (Bread and Butter Style)Rate Recipe
- 2 seedless English cucumbers also known as English Cucumbers
- 1 large red onion
- 2 pounds baby multi-colour sweet bell peppers or the equivalent poundage of red, yellow and orange bell peppers.
- 8 large or 10 medium cloves of garlic
- 3 cups cider vinegar
- 1 1/3 cups raw or granulated sugar
- 2 tablespoons salt
- 2 cups water
- 1 cup ice cubes
- 2 ounces 1/3 cup by volume whole yellow mustard seeds
- Combine the vinegar, sugar, salt and water in a saucepan and bring to a boil over high heat. Stir until the sugar and salt are fully dissolved, remove the pan from the burner and set aside to cool while you prepare your vegetables.
- Cut the English cucumbers into three pieces each, then cut each piece in half. Thinly slice each of those halves. Transfer the sliced cucumbers to a large mixing bowl.
- Cut the blossom and stem end off of the red onion, peel it and cut in half. Slice each of those halves paper thin. Add the onions to the cucumbers in the mixing bowl.
- Remove the stem and seeds from the bell peppers and thinly slice them lengthwise and transfer to the mixing bowl.
- Peel and slice the garlic cloves as thinly as possible. Add those into the mixing bowl along with the mustard seeds and toss to distribute everything evenly. Pack into a glass gallon jar (or into 3-4 glass quart jars.)
- Add the ice cubes to the partially cooled brine, stir until the ice is melted, then pour the brine over the vegetables in the jar(s). Tightly lid the jars and store in the refrigerator for at least 3 days before eating. Lasts for at least a month when refrigerated.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
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can I water bath cn this recipe
Hi Jennine! I’m afraid this is not suitable for water bath canning. It DOES however stay nice and crunchy in the fridge for quite some time!
Will definitely be making this, but I havea couple of questions. Could I substitute another type onion for the red, or would it alter the taste too much? I am very allergic to “raw” red onions but don’t want to screw up the flavor. Secondly, with all the garlic in this, is it going to be very “garlicky”, or will the brine mellow it out some? I love garlic, but again… will it alter the taste too much if less garlic is used. Thanking you in advance for taking time to respond to me.
Hi there, JoAnn- Definitely sub in the onions you prefer! As for garlic, it’s pretty garlicky but it does mellow out. It’s kind of hard to quantify that, though, since it’s all subjective!
Any way to substitute for the sugar?? Can’t have, could I sub swerve?
Hi Stacey- I’m afraid I don’t know whether you can pickle things using Swerve. I’m just guessing here, but I’m thinking that Swerve probably doesn’t have the same preservative qualities as sugar, so you may want to do a micro batch if you try it because it may reduce the “shelf life” even in the refrigerator. That being said, I’d LOVE to know what the flavour results are if you try it!
Deborah Hopper says
Yummy that salad it looks so delish, good idea!!!!!
I came back home from a short Holiday and I’ve got lots of produce to use in some somehow.
This is going to be howay! ^_^
Diane Carol says
I made these and enjoyed the process of cutting up all the veggies….but I’m not a pickle person (sweet or otherwise)…so the reviews came from the family. I did add dill and celery seed….and overwhelmingly, was told this was awesome! I have a request to make tuna melts using this chopped up in the salad, and then grilling it and topping it with cheese….and so I will! Thank you!
Made this the other night and I have to say it’s really good. I added a hungarian hot pepper, so it’s hot!! But so good on hot dogs or brats to spice things up!!
The colors are gorgeous and I love make-ahead ideas. Thanks for sharing your recipe..
Ellen Renee says
May I ask how much crushed red pepper flakes you used? I blame PW – she recently got me hooked on spicy/sweet pickles! Never even noticed them before at the store until she mentioned using them in a salad (on my 3rd jars – ooops)
This is perfect for late summer cookouts, Rebecca. I just pinned it to add to our Labor Day plans, thanks for posting.
Oh my goodness! I made a batch of these on Monday and they are A-M-A-Z-I-N-G! Of course, I have been sampling them all along. Delicious!
Michelle W says
I wonder if I could use carrot and summer squash in place of the bell peppers. Bell peppers are not kind to me or my husband.
Michelle W says
Some jicama might be pretty awesome in this too…
What a fabulous idea! The colors are gorgeous and I love make-ahead ideas.
Awesome!!!! That’s so mouthwatering. Definitely going to try.
Happy, Healthy and Wise, INDEED.
Do you think I could substitute (and if so how much) my dehydrated minced garlic for the raw?
I’m totally a slacker, I know.
I’d say use about 1/4-1/2 teaspoon dried minced garlic per clove of fresh. In this case, I’d say fresh is preferable (for the zing!) but that dehydrated would do in a pinch.