This recipe for Refridgerator Pickles is fast, simple, and very easy to customize. You can use it to make quick pickles out of almost anything, and it’s fun to try new combinations of flavours by changing up the veggies and the spices.
Below are the basics that you will require. I was able to fill 2 wide mouth mason pint-sized jars with this amount.
1 cup of Omega Nutrition Apple Cider Vinegar
1 cup of water
1 tbsp of kosher salt
1 tbsp Omega Nutrition Extra Virgin Olive Oil
Several sprigs of fresh herbs. I used dill, but rosemary, thyme, and oregano are all good options as well.
1-2 tsp of your preferred spices. I mostly used black peppercorns, but chilli flakes and mustard seeds are two of my other favourites.
2 cloves of fresh garlic, either smashed or roughly chopped into relatively large pieces.
Approximately 1 pound of fresh organic vegetables such as sliced cucumbers, carrots, onions or scallions, ginger, asparagus, or green beans. Cooked veggies such as mushrooms, green beans, and roasted beets are also a delicious addition. If you enjoy spicy foods, you may wish to add 1 or 2 small hot peppers of your choosing.
To prepare, layer your sliced veggies, garlic, and herbs in your clean mason jars.
In a separate bowl, whisk your vinegar, water, olive oil, salt, pepper, and other spices to create a makeshift brine.
Pour the brine over the veggies in the jars, ensuring that there is enough liquid to fully submerg the ingredients.
Seel the jars and give them a quick turn or shake to mix everything up.
Refridgerate for at least 48 hours. After 2 days, your pickles are ready to be enjoyed!
Remember that these quick pickles are not actually preserved or fully fermented, so they do need to be stored in the fridge. They will keep for approximately 2 months.