My photo friend, Isabel Cutler mentioned a pickle recipe by Chef Marcus Samuelson that I might be interested in trying and I checked it out.
It called for 2 allspice berries and 1 bay leaf but it would cost me nearly $10 to buy the spices and for that little bit that was needed,
I decided to buy a jar of pickling spice instead and adapt the recipe.
So here is my adaptation of the refrigerator pickle recipe, just in time for the holidays!
1 English (hothouse) cucumber
1 Tbsp. kosher Salt
1 1/2 cups water
1/2 cup white wine vinegar
1 cup sugar
1 tsp. pickling spice
1/2-1 red pepper, diced
Slice the cucumber as thin as possible. Put the slices in a colander, toss them with the salt, and let stand for about 30 minutes.
Meanwhile, combine the water, vinegar, sugar, pickling spice in a medium saucepan and bring to a boil. Remove from heat and let cool.
Rinse the salt off the cucumbers and squeeze out as much moisture as possible.
Put the cucumbers and the diced peppers in a medium bowl and add the pickling solution... they should be completely covered by the brine.
Cover and refrigerate for 3-6 hours before serving.
If you are smart, you will save your old pickle jars to put them in!