Access to this page has been denied because we believe you are using automation tools to browse the website. How to Make Refrigerator Pickles with Any Vegetable This post may contain affiliate links, which means that I may apple cider pickles a commission if you make a purchase using these links.
As an Amazon Associate I earn from qualifying purchases. It is so easy to make your own pickles with this versatile refrigerator pickles recipe. Use whatever vegetables you have on hand to make these quick pickles. Refrigerator pickles take just about 15 minutes of prep time. Store the jars in the refrigerator for up to three months and you will have an easy condiment for your summer meals.
Crisp and tangy pickled vegetables are the perfect addition to any meal. They complement and balance rich flavors, making them a great side dish to grilled or roasted meats. A variety of pickled vegetables are a delicious addition to a cheese platter or charcuterie board. Pickles are a natural topping for sandwiches, burgers, and snacking anytime right out of the jar. Advantages of Refrigerator Pickles Quick pickled vegetables rely on vinegar and the cool temperature of the refrigerator to preserve them. No special canning gear needed: Unlike canning large harvests for long-term food storage, quick pickles only require a few jars and regular kitchen equipment. They are fast to prepare: Simply fill the jars with chopped vegetables, add hot brine, let cool, and refrigerate for at least 24 hours to let the flavor penetrate.
The longer the jar sits in the refrigerator, the stronger the flavor. The vegetables stay crisper: Since you are not cooking the vegetables, they stay firmer than traditional water bath canned pickles. Small batches let you experiment with flavors: There are so many possibilities for flavoring your pickles. Making a few jars at a time lets you try different vinegar and spice combinations.
Refrigerator pickles are an ideal way to preserve small harvests that will be eaten in the next few months. Types of produce that can be quick pickled are endless. While cucumbers are what most people think of when we talk about pickles, many other vegetables can be successfully pickled at home. Try pickling asparagus, beets, bell peppers, broccoli, carrots, cauliflower, cherry tomatoes, celery, chile peppers, pea pods, onions, radishes, string beans, summer squash, and zucchini. Consider pickling fruits too including apples, blueberries, crabapples, grapes, melons, peaches, pears, and pineapple.
In addition, think about pickling things that would normally go to waste. The stems of broccoli can be sliced thinly, cubed watermelon rinds, trimmed Swiss chard stems can all be infused with a pickling brine and transformed into a delicious garnish for salads, or an acidic bite to grilled meats. Basic Refrigerator Pickling Brine The ingredients for a basic refrigerator pickling brine are 2 cups vinegar, 1 cup water, 2 tablespoons sugar, 1 tablespoon pickling salt, and 1 tablespoon pickling spice. This is enough brine for a for a 1 quart jar. Apple cider vinegar is made from fermented apples. It has a mild sweet tart flavor that blends well with vegetables.