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Fridge Pickling

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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.

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

    1. 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. 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

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

          2. How long do you let them sit before consuming?

            1 Reply
            1. re: alc

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