I'm excited to share my husband's recipe for refrigerator pickles. For years he has been pickling and processing veggies from our abundant CSA shares. We get a lot of locally grown veggies in our weekly share and sometimes you have to get creative to use them all up. Now that our own garden is producing lots of veg, he's working harder than ever to keep up. We have a rotating stash of pickled beets, assorted spicy Korean banchan, and other pickled veg packed in our fridge on any given day. He's the cook in our house, and he's a damn good one.
If you find yourself with a bumper crop of cucumber, radish, green beans, cabbage, carrots... well just about any veggie, give this recipe a try!
You will need:
4 cups water (filtered, distilled, or spring)
2 cups white vinegar
2 tbs kosher salt
1 tsp sugar
pickling spice: 1 tbsp each.. peppercorn, dill, hot pepper flakes, and 4-5 garlic cloves
*for a spicy pickle, add a jalapeno or another fresh pepper with some kick.
Jars with lids. We used (4) 16 oz and (2) 32 oz. mason jars.
- thoroughly clean veggies and jars/lids (brine is good for roughly 6 veggie stuffed 16 oz jars)
- in a saucepan, bring water and vinegar to a boil
- once boiling, add salt and sugar, stir to dissolve
- turn off the heat
- add pickling spice to cover the bottom of each mason jar
- pack jars tightly with veggies, up to the top of the rim but not over because you have to be able to screw on lids
- slowly and carefully pour your hot brine over veggies until jars are full
- allow jars to cool on the counter with lids off
- once cool, screw on your lids and place in the fridge
Your pickles will be ready after 3 days in the refrigerator.
Hope you give this one a try!
Christie, Steve, and Ash Sommers... aka This Little Homestead