KAC FOOD HOME KITCHEN | As I was working on the post for Fletcher's Brooklyn Barbecue a picture of their fridge pickles reminded me of the version I did just this past summer.
My first time ever making these Spicy Fridge Pickles, I submerged some small cucumbers in a brine I made of white wine and cider vinegars, mustard seed, garlic, sugar, salt, cracked black peppercorn, and red pepper flakes.
That all got sealed in an air-tight jar and sat in my refrigerator for five days.
After five days these came out crispy, crunch, juicy, spicy, sweet, garlicky, floral, and perfect—either on their own or on the fried chicken sandwich (with cider mayo and lettuce) that I made.
Next batch is going to have to be in a much bigger container!
KAC FRIDGE PICKLES | Mustard Seed, Tarragon, Garlic, Fresh Cracker Pepper, Red Pepper Flake, White Wine Vinegar, Cider Vinegar, Sugar, Salt