Walk-Away Cooking part 1: Fridge Pickles

I’m a really big fan of cooking/baking/making food. I am also a really big fan of maximizing my time at home. Life gets busy! My dad coined the term “walk-away cooking” for my mom’s practice of making entire meals in the oven while she works in her studio, and as I try to find work-life balance, I see the appeal.

Whether I’m making a meal in the old Crock Pot, oven or stove, walk away cooking is the way to go.

Tonight, I enjoyed some chili and cornbread we made in our crockpots, but I also made these refrigerator pickles from Gimme Some Oven and can’t wait to try them. They look beautiful and delicious already!

The recipe says to wait for two days before eating, so I’ll have to let you know how they turn out on Tuesday. More walk-away cooking to come!


Here’s the recipe:

Easy Refrigerator Pickles from Gimme Some Oven

Prep Time: 5 mins

Cook Time: 0 mins

Total Time: 5 mins


1 1/2 cups water

3 tablespoons white vinegar or apple cider vinegar

1 1/2 tablespoons kosher or pickling salt*

2 teaspoons black peppercorns

5 cloves garlic, peeled

6 large sprigs fresh dill

1 bay leaf

(optional) 1/2 teaspoon crushed red pepper flakes, or more/less to taste

1 large English hothouse seedless cucumber, sliced into rounds or spears


Add the water, vinegar, salt, peppercorns, garlic, dill and bay leaf to a large (1-quart) jar — or divide the mixture evenly between two small (1-pint) jars — and stir to combine.

Add the sliced cucumbers to the jar(s). Then place the lids on the jar(s), and shake to combine.

Refrigerate ideally for at least 2 days before eating, although you can totally dive in before that time. The pickles will keep in a sealed container in the refrigerator for up to 1 week.

*Do not use iodized table salt for this recipe.

**Feel free to stir in some sweetener (honey, sugar, etc.) if you’d like sweeter pickles.


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