Use this recipe to make quick and easy refrigerator pickles using your favourite vegetables.
Prep Time15 minutesmins
Course: preserves
Cuisine: American
Keyword: condiments, quick pickles, side dish
Servings: 2jars (half pint/250ml)
Calories: 153kcal
Ingredients
2cupsprepared vegetables (your choice)
4sprigs fresh dill
2clovesgarlic
6allspice berries
6black peppercorns
1/2tspyellow mustard seeds
1/2cupwhite vinegar
1/2 cupwater
1tspsugar
1tsp coarse kosher salt*
Instructions
Wash and check jars and lids for cracks or chips.
Trim, wash and cut vegetables to desired size so there is half inch of space between top of jar and top of vegetables. For example, if making spears or using green beans, cut about 3 inches long to fit a regular jam jar. If pickling carrots or beets, pre-cook in boiling water until fork tender - or cut thin slices.
Divide dill, garlic, allspice berries, peppercorns, and mustard seeds between jars.
Tightly pack veggies into jars, leaving ½ inch space at top.
Make the brine by combining vinegar, water, salt and sugar in a pot. Bring to boil, stirring to dissolve salt and sugar.
Pour brine over veggies, covering veggies completely. Tap jars to release any trapped air. Top up with brine if needed to cover veggies. If you run out of brine, use up to 2 Tbsp water in each jar.
Seal with lid, let cool to room temperature then refrigerate.
Wait for 24-48 hours or longer to let flavour infuse and balance.
Store in fridge for up to one month.
Notes
Consider adding coriander seeds, hot pepper flakes and bay leaf to each jar as well.*If using fine pickling salt use less - maybe 1/2 to 3/4 tsp.