Quick / Refrigerator Pickle
Equipment – Clean / Sterilized jars, lids, rings
Ingredients
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Vinegar (White, Apple Cider, Red)
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Water
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Salt (Sea Salt, Canning Salt, Real Salt)
Spices – your choice – Fresh or dried
Peppercorn/ Garlic/ Hot Peppers/ Bay Leaf/ Basil/ Rosemary/ Turmeric/ Mustard Seed/ Celery Seed/ Dill/ use what you like
Veggies
Cucumber/ Bean/ Pepper/ Turnip/ Radish/ Summer Squash/ Beet Stems/ Chard Stems/ Kohlrabi/
Basic Brine
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1 Quart Vinegar
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3 Quarts Water
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1 Cup salt
Adjust in proportion / store extra in the fridge and boil again for your next jar
Instructions: Bring brine to a boil in a non-reactive pot; use clean jars and lids; add veggies and seasonings of choice; brine does not need to be boiling when added but very warm will help speed process; add to brine to jars; tap to remove air bubbles; fill jar with brine leaving 1/4″ headspace; tighten cap; leave on counter to cool overnight and place in fridge in morning; test after a day or two if you can wait that long; flavor will improve over the next week as the flavors mingle together
ENJOY!!
Try these spicy pickled stems – I tried it with beet stems – spicy – Yummy
Recipe – Pickled Chard Stems
