How to Make Quick Refrigerator Pickles
Have you made quick pickles before? It’s fast, easy, and fun. Onions, cucumbers, asparagus, parsnips, radishes, and pea pods are great vegetables to start making quick refrigerator pickles.
Step 1. Prepare Vegetables
Wash and chop vegetables into the desired shape you would like for pickles. These vegetables do not require any cooking prior to pickling.
Step 2. Select Flavorings
Get creative with fresh or dry flavorings. Mix and match from the following suggested list of fresh and dried herbs and spices to add up to 2 tablespoons per jar.
|Bay leaves||Jalapeno or habanero pepper|
Step 3. Pack Vegetables
Pack prepared vegetables snugly into washed pint-sized canning jars or similar sized glass or heatproof plastic containers with lids.
Step 4. Make Brine
Make either sweet or sour brine using the following recipes:
|Yields up to 4 jars or containers||Yields up to 4 jars or containers|
|3 cups white vinegar (or apple cider)||3 cups white vinegar (or apple cider)|
|3 cups water||3 cups water|
|3 Tbsp. canning/pickling salt||2 Tbsp. canning/pickling salt|
|2 Tbsp. sugar||1 ½ cups sugar|
Bring brine to a boil and let boil for 2 minutes. Remove from heat.
Step 5. Fill Jars with Brine
Carefully fill the jars with brine to within 1/2 inch of the top of the rim. Place the lids on the jars and refrigerate. Allow flavor to develop for 1 – 2 days before serving. Use within 2 weeks.
How To Make Pickled Onions
Yields 1 jar or container
Note: There is no specified amount of onions in this recipe as what’s most important is to have the right ratios in your brine.
The University of Maine Cooperative Extension. 2014. Let’s Preserve: Refrigerator Spring Pickles.