My husband loves pickles and pickled vegetables of all kinds. Once we started having a bounty of cucumbers and peppers, we had to decide what to do with them. This quick and easy refrigerator pickle recipe to the rescue. You can use any vegetables you like in this recipe, you don’t have to have sterilized equipment and canners. We just used old pickle jars from the store that were washed and dried thoroughly. You stash them in your fridge for a few days, and they’re ready to eat.
First we start with the veggies. We used a mix of peppers, cucumbers, onions, cauliflower, celery, and carrots, but use whatever you have or like pickled.
We used a green bell pepper, a red hungarian hot wax pepper, and a jalapeno. Next up are the spices. Black peppercorns, homegrown ground cayenne powder, dill, coriander, mustard seed and celery seed.
Now, just chop your veggies up into whatever size pieces you want. Keep in mind you need to pack these into jars, and eat them easily, so they should be in some sort of bite-sized pieces easy to pack into a jar. Here you can see all the veggies chopped into the various shapes and sizes we chose.
Add your water, vinegar, sugar and garlic into a pot to boil.
When it’s done, separate the garlic and spices into your jars, with a little of the hot liquid to help the powders dissolve.
Now just pack your jars full with the veggies. Make sure you get some of each veggie into each jar. If you have too many veggies and end up with a few left over, just use them on pizza or in a salad.
Then fill each jar with the vinegar solution. Leave a little space at the top, but you don’t need much. If you end up not having enough solution, just make another half or whole batch of the vinegar, water and sugar solution and keep filling.
Let the jars cool, then put on the lids and pop them into the fridge. You can eat them in just a few hours, but it’s better to let them sit for at least 2 days before eating them. They’ll stay good for up to 3 months.
Refrigerator Veggie Pickle
4 cups of water
2 cups of white vinegar
1 cup of sugar
2 tablespoons of kosher salt
1 head of garlic, 10-12 cloves, cut in half
Several sprigs of fresh dill, or a pinch of ground dill per jar
1 teaspoon of celery seed
1 teaspoon of coriander seed
1 teaspoon of mustard seed
1/2 teaspoon of black peppercorns
1/2 teaspoon of pink peppercorns (optional)
A pinch of fresh ground cayenne per jar (optional)
2 cucumbers sliced into rounds, spears or other shape you prefer
2 carrots, peeled and sliced into rounds and/or sticks
2 stalks of celery, sliced
1 bell pepper
1 jalapeno pepper
1 hot hungarian wax pepper
1 medium onion, sliced
1 small head of cauliflower
You can use any combination of vegetables you like to equivalent amounts of those given. This is the combination we like to use. You can also substitute ground versions of any whole spices if you don’t have the whole versions.
In a medium saucepan, bring 4 cups of water to a boil, reduce the heat to a simmer, and add the garlic. Cook for 5 minutes. Add the salt, sugar and vinegar and bring to a boil once more, stirring to dissolve the salt and sugar.
In jars of your choice (we used 4 24-ounce jars, which would be equivalent to 6 pints or 3 quarts if you use mason jars) place a few sprigs or a pinch of dill in each jar. Divide the spices equally between the jars. Remove the garlic from the brine and divide among the jars. Add a bit of the brine to each jar to help dissolve any ground spices used. Then pack the jars full of vegetables. The jars should be tightly stuffed.
Bring the brine back to a boil, then pour it over the vegetables to fill the jars. If you end up not having enough brine to fill all the jars, prepare another half batch using only water, vinegar, and salt. Boil the extra brine and fill the jars.
Let the jars cool on the counter uncovered. Once cooled, cover and refrigerate. You can eat them within a few hours, but they are best if left for a couple of days before eating. They’ll keep in the fridge for up to three months. Makes 6 pints or 3 quarts.