Refrigerator pickles (No canning required) are a great snack & a great way to extend the life of your raw veggies!

I love making quick pickled vegetables! You can make them fun by trying various combinations or as simple as you would like by sticking to the old stand bys. Sometimes you know you are going to have a busy weekend, or want to buy the larger bag of veggies at the grocery store because it is so much more cost effective. Having them ready for a quick snack also incorporates more raw food into your diet.

What you will need

Vinegar
Water
Kosher or pickling salt
Pickling or your choice of spices
Veggies of your choice

Step 1: You want to start out by making sure you have clean dry jars. Insert 1 tablespoon of your spice mix in each jar.

You can pick up a mix of pickled spices from your local grocery or you can mix your own spices of your choice. I have a pre mixed pickling mix that includes: Mustard seed, cinnamon, ginger, bay leaves, red pepper flakes, caraway, allspice, black pepper, coriander, clove. If you can’t find a pickling mix, use what you have and will be a great opportunity to be creative with what it is in your spice collection. I like to place my fresh tumeric and garlic in the bottom as well.

Step 2: Chop of your veggies of choice. This can be whatever you have in your fridge or something you want to pickle specifically. Today I am using: Carrots, cauliflower, orange bell pepper, serrano pepper, red onion, garlic & turmeric.

When you are finished chopping you can divide them in your jars. You don't leave a lot of wiggle room, so press them in there pretty tight.

Step 3:

Making the brine is simple

1 Cup Vinegar
1 Cup Water
1 TBLS Kosher or Pickling Salt

I am using apple cider vinegar, however you can make this simple pickle brine with distilled white vinegar a well. This will fill about 1 large mason jar. Bring to a boil in order to dissolve all of the salt.

When your brine has come to a boil and salt is dissolved pour the brine over your veggies leaving about ½ inch from the top of the jar. Tap out any air bubbles prior to sealing. Allow your jars to cool down before placing them in your fridge.

Your pickles will be ready in just 3 days, and they will last up to 2 months. They stay really crispy and have a great flavor.
I hope you enjoy them many times and find this easy and fun to do.

Happy Steeming!
@brandyb