Refrigerator Pickles
This recipe makes enough for 3, 8 oz. jars of pickles but can easily be doubled, or cut down for more or less.
Servings: 3 8 oz. jars
Equipment
- 8 oz. glass jars or other non-reactive container. (Do not use aluminum for pickling as the vinegar will react with the metal)
Ingredients
Vegetables
- 1 cup sliced cucumber
- 1 cup carrot strips
- 1 cup sliced red onions
- 2 tbsp sliced jalapenos
Spices
- 2 tbsp sliced garlic
- 2 tbsp sliced ginger
- 2 tbsp peppercorns
- 1 tsp mustard seeds
Pickling Juice
- 1 cup distilled white vinegar
- 1 cup water
- 2 tsp kosher salt
- 2 tsp granulated sugar optional
Instructions
- Wash your glass jars. (I run mine through the dishwasher). Allow them to air dry.
- Wash your hands and clean your vegetables.
- Cut your vegetables in the shape you want and fill your jars, leaving ~ 1/2 inch at the top.
- Add your selected spices to each jar. Mix and match!
- Heat the water, vinegar, salt and sugar (if you are using it) to a boil and stir until the salt and sugar dissolve.
- Pour the pickling juice over the vegetables until the vegetables are covered. Place the lid on the jar and seal it with the screwtop ring.
- Allow the jars to cool on the counter. Once cool, place in the refrigerator overnight.