Quick Refrigerator Pickles in 3-2-1
A flexible 3-2-1 refrigerator pickle brine for crisp summer vegetables, herbs and aromatics. These quick vinegar pickles are ready after a short chill and keep refrigerated for up to 2 weeks.
Ingredients
- 3 cups water
- 2 cups distilled white vinegar, apple cider vinegar works well, too
- 1 cup sugar
- 2 tablespoons kosher salt
- Any combination of vegetables (carrots, radishes, cucumbers, green beans, baby beets or peppers), herbs (dill, marjoram or oregano) and aromatics (fresh garlic, whole peppercorns, mustard seeds or cracked red pepper)
Instructions
- Clean, peel and cut vegetables into bite-size pieces. They can be strips about 2 inches long, wedges or chunks. The freshest produce, young and tender, might not need any more than a rinse and chop.
- Pack vegetables into glass jars with lids. Mason jars work great, but any jar with a lid will work. If using aromatics, add them sparingly to start, such as 1 garlic clove and a small pinch of cracked red pepper. Over time, you'll find the flavor combination you love best and it will become your signature pickle.
- Combine the water, vinegar, sugar and salt in a large pot and bring just to a boil, stirring until salt and sugar dissolve.
- Pour hot brine into jars to fully submerge vegetables. Cover and let cool, then refrigerate at least 1 hour or overnight before serving.
Notes
These are not shelf-stable canned pickles, and should be kept refrigerated and enjoyed within 2 weeks.