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Waste Free Kitchen Handbook by Dana Gunders

Quick and Easy Refrigerator Pickles

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Pickling vegetables locks in flavour and crispness better than the crisper drawer ever could, and keeps produce from spoiling. Ready in 30 minutes + time for cooling.
Print Recipe
Cook Time 30 minutes
Course: Sides
Ingredients Method

Ingredients
  

  • 1.5 cup distilled white or cider vinegar
  • 1 tsp red pepper flakes (optional)
  • 1 tsp fennel seeds (optional)
  • 1 tsp whole black peppercorns
  • 1 tbsp mustard seeds
  • 1 bay leaf
  • 2 tbsp coarse salt
  • 0.25 cup sugar (optional, if you like sweet pickles)
  • 1 cup water
  • Vegetables to loosely fill a 1 L canning jar (if using a mix, choose vegetables of similar density, for example carrots and turnips or cucumbers and green beans).

Method
 

  1. Clean and slice vegetables. Pack into a sterilized 1 L canning jar, leaving about 2.5 cm of room at the top.
  2. Make the brine. In a medium saucepan, combine the vinegar, water, sugar, and spices. Cook over medium heat, stirring, until the sugar and salt have dissolved. Bring to a boil.
  3. Pour the brine into the jar to completely cover the vegetables. Cool to room temperature and seal with a lid. After it's sealed, tip the jar upside down to evenly distribute the spices.
  4. Refrigerate for at least one day to let the flavours develop. Keeps for up to one month.

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