Refrigerator Pickles

Refrigerator Pickles

8 cups sliced vegetables

1 cup sliced onion

5 cloves garlic, sliced

½ cup sugar

4 tablespoons salt (sea salt preferred)

2 cups white vinegar

2 cups water

Optional: fresh herbs, dried chilis, mustard seed or celery seed, whole cloves or star anise

Pack two (2) quart-sized wide mouth mason jars with vegetables, onions and garlic.

In a medium pot on the stove, bring sugar, salt, vinegar and water to a boil. Immediately and carefully, using a ladle and funnel, add hot liquid to jars. Place lids and screw on bands tightly. Turn upside down on your counter and let sit for one hour. Transfer to refrigerator and allow a few days for flavors to blend. Pickles will last several weeks to a few months in the refrigerator.

To pickle, choose one or more of the following:

Cucumbers, small whole, or larger sliced

Summer Squash or Zucchini, cubed or thinly sliced

Onions – red, white, yellow, whole pearl

Garlic – whole peeled cloves

Peppers – bell or hot

Cauliflower

Radishes – small whole or larger sliced

Carrots – sliced

Asparagus

Green or yellow beans

Rhubarb

Beets – cooked and cubed or sliced

Kohlrabi – sliced

Cabbage – shredded

Relish – chopped cucumbers, onions, garlic, carrots, peppers