Refrigerator Pickles
Bring the best of the season to your table with these Refrigerator Pickles. This "no-can" recipe only needs vegetables, seasonings, a simple sweet or sour brine, and 24 hours in the fridge.
Ingredients
Vegetables - Select One or Multiple
- 2 cups vegetables (asparagus, bell peppers, carrots, cauliflower, cucumbers, green beans, parsnips, pea pods, radishes, etc.)
Seasonings - Select up to 2 tablespoons for Each Container
- dried bay leaves
- dried celery seed
- dried chile peppers
- dried cumin seed
- dried dill seed
- dried mustard seed
- dried pickling spice
- dried peppercorns
- dried tumeric
- fresh Jalapeno or habanero pepper
- fresh dill
- fresh garlic
- fresh oregano
- fresh shallot
- fresh horseradish
Brine - Select One
Sour Brine
- 1 cup vinegar 5% acidity (apple cider or white)
- 1 cup water
- 1 tablespoon canning/pickling salt
- 2 teaspoons granulated sugar
Sweet Brine
- 1 cup vinegar 5% acidity (apple cider or white)
- 1 cup water
- 2 teaspoons canning/pickling salt
- ½ cup granulated sugar
Instructions
- Clean the kitchen area and wash hands with soap and water.
- Gently rinse fresh produce under cold running water. If using fresh herbs, gently rinse under cold running water and pat dry with a clean paper towel. Packaged produce labeled pre-washed shouldn't be washed again.
Prepare Vegetables
- Peel and chop vegetables into the desired shape for pickles.
- To improve the texture of heartier vegetables, like carrots, green beans, and cauliflower, consider blanching the vegetables first. Blanch vegetables by boiling for 2 to 3 minutes and then placing the vegetables in an ice bath (a large bowl of ice water). Cool the vegetables for 2 to 3 minutes before draining and proceeding with the recipe.
Select Flavorings
- Mix and match from the suggested list of fresh and dried herbs and spices to add up to 2 tablespoons for each jar or container.
Pack Vegetables
- Pack prepared vegetables and seasonings snugly into washed pint-sized canning jars or similarly sized glass or heatproof plastic containers with lids. Set aside.
Make Brine
- Make either sweet or sour brine. In a pot, add vinegar, water, canning/pickling salt, and granulated sugar. Stir together.
- Bring the brine to a boil and let it boil for 2 minutes. Remove from heat.
Fill Jars with Brine
- Carefully fill the jars with the hot brine. Fill within ½ inch of the top of the rim.
- Place the lids on the jars or containers and refrigerate.
Storage
- Allow flavor to develop for 1 to 2 days before serving. Use within 2 weeks.
Notes
- For more information about food and beverage storage, go to the FoodKeeper Website or App (FoodSafety.gov).
- For more information about preserving pickles and additional recipes, read Bulletin #4044, Let’s Preserve Pickles.
- No responsibility is assumed for any problems associated with the use of products or services mentioned. No endorsement of products or companies is intended, nor is criticism of unnamed products or companies implied.
