Let’s chat about the elephant in the room before we get to the actual recipes. YES, it’s VERY rare you’d find a pickle recipe in the Caribbean (discussed in the video below). With that said, you’ll notice that I did try to give the simple fridge pickle recipe a sort of Caribbean flavor or twist. Using what I had in the garden at the time.
You’ll Need…
2-3 lbs Pickling Cucumbers
1 1/2 cups water
1 1/2 cup Rice vinegar
2 bay leaves (optional)
6 cloves garlic (smashed)
2 teaspoon salt (I used sea salt)
1 tablespoon sugar
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1 Pimento pepper (aka seasoning pepper)
6-8 Wiri Wiri peppers
2 tablespoon chopped Dill
Notes. Please follow along with the video below as much more about the recipe is discussed there, including why I used Wiri Wiri and Pimento peppers and how pepper flakes, sliced Habanero or Scotch Bonnet can be used. Remember to wear gloves when handling/slicing hot peppers and to wash your hands immediately after with soap and water. If making this recipe gluten free please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.
Trim the top and bottom of the cucumbers after washing them. Then cut lengthwise into 4 pieces (spears). The other option is to slice lengthwise into 1/4 – 1/8 inch pieces or 1/4 inch wheels. Rinse and drain.
Warm the vinegar and water combo on a medium/low flame – Do NOT Boil! Then add the salt, sugar, bay leaves, peppercorns, mustard seeds and garlic.
Once you stat seeing tiny bubbles on the edge of the liquid, turn off the stove and allow the mixture (brine) to completely cool.
For the spicy version add 1/2 tablespoon of chopped dill to the bottom of the jar, followed by the cut Wiri Wiri peppers and cucumber spears, then top with 1/2 tablespoon of the dill. In the video I explained why you should leave some space or room for 2-3 spears to add at the end.
Do the same with the mild version, then split the brine (cooled) between both jars (sterilized). Include the garlic, peppercorns etc.
Once the jars are filled, give them a good shake, lid on and put them into the fridge for 48 hours to take on those wicked flavors. Flavorful, crisp and a quick fix to those pickle cravings.
When cooking high-acid foods, be sure to use a cooking vessel made of a nonreactive material such as stainless steel, glass, ceramic or Teflon. Pots made from metals like aluminum, copper or cast iron will react with the acid and give your food a metallic taste.
