Simple, Delicious Refrigerator Pickles
Use up your summer bounty to make quick, simple, crunchy and delicious refrigerator pickles! 30 minutes to prep and ready to taste in 24 hours. Recipe slightly adapted from Six Seasons, by Joshua McFadden
Ingredients
Basic Brine
- 1/2 cup unseasoned rice vinegar
- 1 Tbsp white wine vinegar
- 1 1/2 cups hot water
- 2-3 Tablespoons sugar
- 1 Tablespoon plus 1 teaspoon Morton's Kosher salt
vegetables and aromatics
- Choose firm blemish free produce like: pickling cucumbers, carrots, jalapenos, banana peppers, cauliflower, green beans (see full blog post for tips and suggestions)
- Choose aromatics to compliment your produce: fresh herbs spices, onions, garlic (see full blog post for tips and suggestions)
Instructions
This is enough brine for approximately 3 pints of pickles, depending on the size and shape of your veggies and how tightly you pack the jars. The brine is easily doubled or tripled, and extra brine can be stored in the fridge for your next impromptu batch of pickles. Amounts for veggies and aromatics are up to you, use what you have, make a couple jars at a time or spend an afternoon pickling lots of things! Trust your instincts, experiment and have fun!
- Combine brine ingredients in a pot and stir until sugar and salt are dissolved
- Fill clean glass jars with your prepared vegetables, alternating veggies with aromatics, and arranging tightly
- Pour brine into jars to cover vegetables completely
- Tap jars on counter or use a clean chopstick to gently move vegetables around to release any air bubbles from the brine. Put lids on the jars and refrigerate.
- Start tasting your pickles after 24 hours to see how the flavor and texture are developing. They're perfect when you decide they're just the way you like them :)