Pickle Party-Refrigerator Pickles

Quick / Refrigerator Pickle

Equipment  – Clean / Sterilized jars, lids, rings


  • Vinegar (White, Apple Cider, Red)

  • Water

  • 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


Cucumber/ Bean/ Pepper/ Turnip/ Radish/ Summer Squash/ Beet Stems/ Chard Stems/ Kohlrabi/

Basic Brine

  •  1 Quart Vinegar

  • 3 Quarts Water

  • 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


Try these spicy pickled stems – I tried it with beet stems  – spicy – Yummy

Recipe – Pickled Chard Stems

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