Everything in the Garden Refrigerator Pickles
Gather up your vegetables, herbs like thyme and dill, and your pickling spices. Make your brine and wait. The crunchy, tangy results ought to satisfy any discerning palate.
Equipment
Ingredients
Pickle brine recipe:
- 4 cups white vinegar
- 2 cups water
- 6 Tbsp kosher salt
- ½ cup sugar
- ¼ cup or more pickling spice or mix your own from mustard seeds, bay leaves, allspice, black pepper, dill seed, cloves, coriander and cinnamon
- ⅓ cup garlic minced, sliced, or chopped
- 1/4 to 1/2 cup fresh herbs like dill and thyme chopped or sprigs (optional)
For the Veggies:
- 6 Qts garden veggies washed, peel (if necessary), and cut into pieces if you like
- Truth is, I don't measure these. When the garden is going and I just pick, wash, cut, etc. Add whatever looks good to your brine. Make more brine if you need to.
Instructions
- Add the salt and sugar to the vinegar and water into your pressure cooker stainless steel pot and mix to dissolve. Add spices, garlic and herbs, if using.
- Pressure cook mixture for 1 min and allow pot to NPR.
- When mixture has cooled, pour over chopped vegetables in a big jar or bowl that will fit, covered, in your refrigerator. Use glass, plastic, or stainless steel. No aluminum.
- After three days start serving the pickles, and adding new vegetables to the pickle vat.
Notes
Tips: You can definitely do this on your regular stove too. Just heat mixture until hot and sugar and salt are dissolved. Let cool and pour over veggies.
Tried this recipe?Let us know how it was!
Crunchy, sweet-but-not-too-sweet refrigerator pickles. Not just cucumbers, either – zucchini, radishes, green and yellow string beans, cauliflower, carrots, onions, sweet and spicy peppers can all do with a proper pickling.
Pickles preserve vegetables, and canning pickles, boiling the jars, can preserve them for years. Refrigerator pickles let you skip the boiling, but they’re not going to last much more than a month. Of course, if you have pickle eaters in your house, they’ll never live that long.
Gather up your vegetables, herbs like thyme and dill, and your pickling spices. Make your brine and wait. The crunchy, tangy results ought to satisfy any sourpuss.
Everything in the Garden Refrigerator Pickles
Gather up your vegetables, herbs like thyme and dill, and your pickling spices. Make your brine and wait. The crunchy, tangy results ought to satisfy any discerning palate.
Servings: 4
Equipment
Ingredients
Pickle brine recipe:
- 4 cups white vinegar
- 2 cups water
- 6 Tbsp kosher salt
- ½ cup sugar
- ¼ cup or more pickling spice or mix your own from mustard seeds, bay leaves, allspice, black pepper, dill seed, cloves, coriander and cinnamon
- ⅓ cup garlic minced, sliced, or chopped
- 1/4 to 1/2 cup fresh herbs like dill and thyme chopped or sprigs (optional)
For the Veggies:
- 6 Qts garden veggies washed, peel (if necessary), and cut into pieces if you like
- Truth is, I don't measure these. When the garden is going and I just pick, wash, cut, etc. Add whatever looks good to your brine. Make more brine if you need to.
Instructions
- Add the salt and sugar to the vinegar and water into your pressure cooker stainless steel pot and mix to dissolve. Add spices, garlic and herbs, if using.
- Pressure cook mixture for 1 min and allow pot to NPR.
- When mixture has cooled, pour over chopped vegetables in a big jar or bowl that will fit, covered, in your refrigerator. Use glass, plastic, or stainless steel. No aluminum.
- After three days start serving the pickles, and adding new vegetables to the pickle vat.
Notes
Tips: You can definitely do this on your regular stove too. Just heat mixture until hot and sugar and salt are dissolved. Let cool and pour over veggies.
