Refrigerator Quick Pickles
too many cucumbers or other veggies - extend the life of your produce and quick pickle
Equipment
- jar - pint or quart sterilized jar, lid, ring
- pot for boiling brine
Ingredients
- 1 quart vinegar 5% acidity red, white, apple cider
- 3 quarts water
- 1 cup salt sea salt, canning salt, real salt
- spices - fresh or dried Peppercorn/ Garlic/ Hot Peppers/ Bay Leaf/ Basil/ Rosemary/ Turmeric/ Mustard Seed/ Celery Seed/ Dill seed or fronds
- veggies Cucumber/ Bean/ Pepper/ Turnip/ Radish/ Summer Squash/ Beet Stems/ Chard Stems/Onion/Garlic Scapes
Instructions
- Combine ingredients for basic brine - you can adjust the amounts in proportion for the desired total brine. Can be stored in the fridge for future quick pickles just bring to boil and add to jars over veggies1 quart vinegar 5% acidity, 1 cup salt, 3 quarts water
- 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 togetherspices - fresh or dried, veggies
Notes
NOTE: Soak your cucumbers over night in the fridge in a bowl of water for extra crisp pickles
Add approx. 1-2 tsp total of herbs per pint; peppercorn and a clove of garlic are always a great choice; pickles with basil or rosemary are a great choice for someone that doesn't like dill.