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Refrigerator Pickles
You can make this easy refrigerator pickle recipe with all sorts of vegetables, not just cucumbers--try carrots, fennel, beets and green beans too. Since these pickles are meant to be eaten within a few weeks, the brine doesn't need to be canning strength. In this case, that means way less salt and a mild blend of vinegar and water, all of which allows the flavors of your vegetables to shine through.
active:
15 mins
total:
1 day
Servings:
18
Refrigerator Pickles

Ingredients

Directions

  • Cut vegetables as desired, then tightly pack into 2 or 3 pint-size (2-cup) mason jars. (If using beets, give them their own jar.) Combine vinegar, water, sugar, salt, dill (or fennel fronds), coriander and mustard seeds and peppercorns in a medium saucepan. Bring to a simmer over medium-high heat, about 4 minutes. Pour the brine over the vegetables. Let cool to room temperature, about 1 hour. Refrigerate for at least 24 hours before serving.

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Tips

To make ahead: Refrigerate for up to 3 weeks.

Tips

Equipment: 2 to 3 pint-size (2-cup) mason jars

Nutrition Facts

Serving Size: about 1/3 cup
Per Serving:
8 calories; protein 0.2g; carbohydrates 1.9g; dietary fiber 0.2g; sugars 1.4g; fat 0.1g; vitamin a iu 29.1IU; vitamin c 0.7mg; folate 2mcg; calcium 5.3mg; iron 0.1mg; magnesium 3.8mg; potassium 38.1mg; sodium 142.9mg; added sugar 1g.
Exchanges:

1/2 vegetable
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 03/06/2021
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© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 03/06/2021