I was at a Spring party with my friend Jill, and we were talking about pickling, and she shared her no-fail refrigerator pickle recipe with me. Try this technique that cools the jars upside down before placing them right side up in the refrigerator.The pickles are brined and turned upside down on the counter for one hour. They are then stored right side up in the refrigerator where the heat and the pressure have created a seal on the jar. Pickles done this way can last a few months in the refrigerator, and … they stay crispy! You can pickle peppers, beets, cocktail onions, carrots, or relish all by using this method for refrigerator pickles.
This recipe works with all sorts of pickled vegetables.
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 Radishes – small whole or large sliced Carrots – sliced Asparagus Green or yellow beans Rhubarb Beets – cooked and cubed or sliced, Relish – chopped cucumbers, onions, garlic, carrots, peppers.
Refrigerator Pickles
Ingredients
- 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: dried herbs dried chilis, mustard seed or celery seed, whole cloves or star anise, fennel seed
Instructions
- 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 up to the very top of the jar. Place lids and screw on bands tightly. Turn upside down on your counter and let sit for one hour.
- After the jars are completely cool, inspect the jars you should find they've formed seals, just as if you were to use a water bath canner, but without the excess heat and time that would make them soft. Voila! Crisp pickled veggies
- Look over the jars carefully to make sure they've all formed seals. Refrigerate any that haven't been sealed and eat first within two weeks. Transfer the remaining jars to the refrigerator and allow a few days for flavors to blend. Pickles will last several weeks to a few months in the refrigerator.
Notes
