Refrigerator pickles are juicy, tangy, and delicious on everything. They can be made all year.
There’s no exact science to this process. Start by cutting the vegetables you want to pickle into smaller pieces so the brine can penetrate each piece and give it the flavors you want in a pickled vegetable.
Any vegetable can be quick-pickled in this manner! Onions, carrots, any color of peppers, broccoli, cauliflower, celery, green beans, garlic, cabbage, beets, asparagus, you name it! 🌶🥒🧅🍅🥦
◼ 1.5 cups white vinegar,
◼ 3/4 cup sugar,
◼ 1 tsp each of mustard seed, celery seed and red pepper flakes,
◼ 2 tablespoons of salt.
🟢 To make the brine, combine water, vinegar, salt, and sugar in a sauce pot and bring just to a boil. Cool to room temperature.
🟢 Add salt, mustard seed, celery seed and red pepper flakes to the bottom of the jar. Pack the jar with veggies and pour in the brine. Leave ½ inch space from the top.
❗ Cover tightly and refrigerate a minimum of 5 days for best results. Refrigerator pickles can last several weeks under constant refrigeration.