Quick Refrigerator Pickles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup white vinegar |
1/4 cup water |
1/4 cup sugar |
2 teaspoons salt |
1 flavoring variety (see below for options) |
1 pound fall vegetables, steamed, boiled, or roasted until just tender |
Directions:
1. Combine the vinegar, water, sugar, salt, and the flavoring variety of your choice in a medium nonreactive saucepan, and bring to a boil. Stir to dissolve the sugar and salt, then remove from the heat. Divide the vegetables evenly between jars or containers. Pour the brine over the mixture, leaving 1/2 inch of space between the top of the liquid and the lid. Cool, cover, and store in the refrigerator for up to 3 weeks.
2. Great Varieties
3. Dilly Pickles: 2 TBSP fresh dill weed, 1 TBSP dill seeds, 2 garlic cloves (sliced), 1/2 onion (sliced).
4. Asian Pickles: 2 TBSP soy sauce, 1 tsp peppercorns, 1/2-inch fresh ginger (sliced into coins), 1 garlic clove (cut in half).
5. Spicy Pickles: 2-4 garlic cloves (sliced), 1 jalapeño (sliced), 1/2 tsp crushed red pepper.
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