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Fridge Pickling

PeppyKitchen Aug 14, 2012 07:29 PM

Add spices, fresh or dried directly to the jar. For a quart jar, use anywhere between 1/4 and 1/2 tsp of whole dried spices like peppercorns, fennel, cumin, coriander, dill, cloves, or whatever sounds delicious to you.

Combine the following ingredients in a medium saucepan and bring to a boil:

1 cup any kind of vinegar
1 cup filtered water
1 Tbs of Kosher or any non-iodized salt
You can add sugar if you like a sweet pickle, but the above is a standard tart pickle recipe. Try starting with 1 tsp sugar; be sure to taste the brine to see if you like it.

Pour your just-boiled brine over the vegetables in the jar.

 
  1. a
    alc Aug 15, 2012 02:31 PM

    How long do you let them sit before consuming?

    1 Reply
    1. re: alc
      PeppyKitchen Dec 29, 2012 07:10 AM

      Like an hour.. I can never wait.. That's why I make the fridge pickle cause it's so crispy.

    2. sunshine842 Aug 15, 2012 01:00 AM

      You might find this *very* extensive post to be a help, too (and this makes **awesome** pickles)

      http://chowhound.chow.com/topics/805067

      1 Reply
      1. re: sunshine842
        PeppyKitchen Dec 29, 2012 07:11 AM

        Yea, for a long time I hated pickles... That is the only way I eat them except for sweet relish.

      2. PeppyKitchen Aug 14, 2012 11:14 PM

        PICKLES!!!

         
        1. PeppyKitchen Aug 14, 2012 11:13 PM

          I just did some fridge pickles using white vinegar and then some red wine garlic vinegar... The bigger cucumbers needed the sugars and the Persian cucumbers I made a brine of red wine vinegar.. I just want to know what types of vinegar's people use to make brine and the process difference between canning and just dressing and putting into a container. ~ Sites are welcome~

           
          1. PeppyKitchen Aug 14, 2012 11:09 PM

            What recipe do you use for the canning brine of dill pickles...??

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