Easy Refrigerator Pickles

It’s easy to become overwhelmed with summer’s bounty of produce. Trying to use it all before it goes bad or come up with creative ways to enjoy it all can prove to be a daunting task. An easy way to extend a food’s shelf life AND take its flavor profile to interesting and delicious places, is to pickle. If it fits into a jar, then it’s probably fit for pickling. This recipe is easy enough for anyone to try and works for a multitude of summer produce items.

Refrigerator Pickles

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:  fresh herbs, dried chilis, mustard seed or celery seed, whole cloves or star anise

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 to jars.  Place lids and screw on bands tightly.  Turn upside down on your counter and let sit for one hour.  Transfer to refrigerator and allow a few days for flavors to blend.  Pickles will last several weeks to a few months in the refrigerator.

To pickle, 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

Cauliflower

Radishes – small whole or larger sliced

Carrots – sliced

Asparagus

Green or yellow beans

Rhubarb

Beets – cooked and cubed or sliced

Kohlrabi – sliced

Cabbage – shredded

Relish – chopped cucumbers, onions, garlic, carrots, peppers