Pickles are a summertime favorite in our home and one of the best ways we’ve found to use up and preserve our garden harvest. Sometimes they vanish so quickly, I can barely keep them stocked up in the fridge! I love how versatile a simple pickle recipe can be and just how good they are for you. Not only do you have the opportunity to experiment with different vegetables mixes, pickling brines, and add-ins like herbs & horseradish to create endless combinations but because they are made with Apple Cider Vinegar they are packed with gut healing probiotics! We make sure to eat at least a serving or two of ACV or fermented foods each day and snacking on pickled veggies or adding them to our meals is a great way to make it happen. Today I’m sharing 3 simple refrigerator pickled vegetable combos that are sure to hit the spot, help you preserve those summer vegetables for the cooler months, and keep your gut happy.
This is a super easy recipe that you can throw together in just a few minutes, no need to worry about hot water baths or canner. The brine can be put together with ingredients you probably already have on hand in your pantry, yes- it really is THAT simple. I didn’t even include a super exact recipe because there is so much room to have fun & enjoy the process of creating simple, delicious pickles. Once you start making these simple refrigerator pickled vegetables you’ll have to stop yourself from pickling ALL. THE. THINGS.
Make sure that when your pickled veggies have disappeared you don’t throw out that brine! Just cut up some more of your favorite vegetables and add them right in. The flavor just gets better and better over time. For your fresh pickles, give them at least 24 hours in the fridge to really develop their flavor before enjoying on salads, sandwiches, wraps, & more!
Here’s what you’ll need:
- Vegetables of your choice
- Raw Apple Cider Vinegar with The Mother
- Mason jars with lids
- Pure cane sugar
- Herbs (dried or fresh from the garden)
- Whole peppercorns
- Mustard Seed
- Minced Garlic
First prep all of your vegetables by cleaning them and then chopping them into bite size pieces, spears, or sticks. I decided to use asparagus, carrots, and red onions for this batch of simple refrigerator pickled vegetables but you could also use green beans, peppers, or just good ole’ cucumbers. I used about two pounds of produce but you could easily double or triple depending on your harvest and storing space.
In each of your clean mason jars place a few sprigs of fresh herbs or dried if that’s what you have on hand. I love experimenting with different flavor combinations so what you chose is up to you! Some of our favorites are lemon thyme, dill, and rosemary. From there you can sprinkle in whole peppercorns, mustard seed, or even celery seed to add even more flavor to your vegetables. I like to use about a half teaspoon of each but you can definitely add more or less depending on your preference. Want to add a little spice? Add in a hot pepper with a small slice on the side. The brine will penetrate the pepper and put some heat into the mix. I also love to add about one teaspoon of minced garlic into each jar & this can also be adjusted or taken out of needed.
In a medium sauce pan bring four cups of water to a boil and then reduce heat to a simmer. Add in two cups of vinegar, 1/4 cup of sugar, and 2 tablespoons of salt. For bigger batches just double or triple. Bring back to a boil, stirring continuously until the sugar is dissolved. Remove from heat.
Carefully fill each jar with your hot brine- using a funnel or ladle works well if you have one. Let your vegetables sit and cool before covering with a lid and storing in the refrigerator. The longer your pickled vegetables sit, the more flavors develop in your brine but after one day they should be ready to enjoy. They will keep for 2-3 months in the refrigerator but usually I’m restocking weekly!
Have you tried making refrigerator pickles before? What is your go-to flavor combination? I’d love to hear it the comments!
If you haven’t given them a try & you whip up this recipe make sure to tag us on Instagram @motherofbeees. We would love to see your creations!
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