If you're overwhelmed by proper canning but still want to get your pickle on, refrigerator pickles are the answer!
Unlike pickles canned in a hot water bath, refrigerator pickles are what they say they are: pickles that you store in the fridge. They'll keep for a few weeks or sometimes up to a month, but what you lose in shelf life you gain in simplicity. If your CSA overwhelms you with beets, green beans, cucumbers, or carrots you can pickle them to make them last a bit longer.
This recipe is sort of my skeleton recipe for making refrigerator pickles. It's a basic brine, and you can mix it up by adding herbs and spices for all kinds of fun pickling adventures! If you like your pickles spicy, I recommend slicing one or two hot peppers or chilies into your jars. Remove the seeds to control the heat, if you want.
Refrigerator Pickles: Supplies
- 2 cups of veggies, washed well and sliced into matchsticks. For longer veggies, like green beans and carrots, you want to make sure your sticks aren't taller than the jar.
- 1/2 cup onion of your choice, sliced
- 1 tablespoon salt
- 2 cloves of garlic, minced
- 1 quart-sized or 2 pint-sized Mason jars (since we're not processing these, you can also use reclaimed glass jars, like in the photo above!)
Refrigerator Pickles: Directions
1. In a large bowl, mix the veggie, onion, and salt. Combine it well, then let it sit for an hour. Drain any liquid off.
2. Meanwhile, in a separate bowl, combine the rest of the ingredients and stir well. This is your brine mixture.
3. When the veggies are done sitting and all drained, divide them between your jars, and pour the brine mixture over the veggies. Refrigerate overnight before serving.