"Pickled" Refrigerator Pickles

"Pickled" Refrigerator Pickles
Make & Serve with Morovino 2008 Pinot Grigio
1 1/2 cups 2008 Morovino Pinot Grigio (or other VERY dry white wine)
1 1/4 cups cider vinegar
3T Kosher Salt
1T Sugar (and just a pinch more)
1 t dried tarragon
1/2 t dried dill seed
1/8 t red pepper flake
6 sliced cucumbers, summer squash or zucchini
6 cloves of garlic, peeled and slivered

Combine the Pinot Grigio, vinegar, salt, sugar and herbs in a 4 c. glass measuring cup and stir until salt and sugar are dissolved. Take clean jars (sanitize new or used jars in your dishwasher) and fill with the sliced cukes, zukes or squash. Layer the garlic in with the veggies as you are filling the jars. Pour the brine on top of the veggies to the very tip top of the jar. Close up the jars.

These pickles are NOT canned, so store them in your fridge. They will last 1-2 months when refrigerated. Give them 2-3 days to pickle before you dive in. Give them a quick shake a couple of times a day if you think about it to make sure they are brining evenly.

You can also quick pickle green beans and carrots in this way, but blanch these firmer veggies in boiling water for 2 minutes then dry them a bit before adding to jars.

Feel free to play with the spices. I like to use Fennel seed instead of dill seed with carrots. Go crazy and add more garlic! Use fresh herbs instead of dried. These quick Refrigerator Pickles are a great addition to a relish or antipasto tray AND a thoughtful hostess gift.