mason jar ideas

Pickling is a great way to preserve and enjoy a surplus of summer vegetables, but it's an equally easy way to enjoy your veggies all year long!

Easy Refrigerator Pickled Vegetables

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dill (may substitute 1 teaspoon dried dill)**

celery seeds

coriander seeds

mustard seeds

black peppercorns

water

garlic,

white vinegar (5% acidity)

granulated sugar***

salt

To prep the vegetables: I like to cut the cauliflower into small, bite-size florets and either slice the carrots into thick rounds or lengthwise into sticks. Green beans can be trimmed and left whole. Remove the blossom end (and discard it—this contains an enzyme that makes pickles less crisp) from cucumbers and thickly slice. Onions should be peeled and sliced into rings or half moons. Seed the bell peppers and then chop or slice into strips.&#13;

In each of 2 clean, quart-size canning jars, place a few sprigs of fresh dill if using, and then pack the jars with your desired mix of raw veggies. Add the optional hot pepper to each jar. (I leave the pepper whole but make a slit down the side to allow the brine to penetrate; level of heat will depend of the variety and quantity of pepper used.) Divide the seeds and peppercorns between the jars (1/2 teaspoon each). (It’s ok if they rest on top for now; they will be distributed when the brine is added.)

For the brine: In a medium saucepan bring the water to a boil, reduce the heat so the water simmers, and add the garlic. (Simmering the garlic cooks out sulfur compounds and bypasses the raw flavor that some people don’t enjoy. Keeping the cloves whole prevents the flavor from being too dominant.) Simmer the garlic for 5 minutes. Add the vinegar, sugar, and salt, and then raise the heat to return to a boil. Cook and stir just until the sugar and salt dissolve. Remove from the heat.

Remove the garlic from the brine and place 4 cloves in each jar. (You may have to lift some of the veggies to tuck them in.) Fill each jar with the hot brine. (For easy transfer, I use a cup-size glass measure with a spout. A ladle also works well, and you can use a funnel if you have one.)&#13;

Let the vegetables cool and then cover and refrigerate. The pickles will taste good after one day, and the flavor will continue to improve over several days. They’ll keep for 2-3 months but are unlikely to last that long.

I just tried this recipe two days ago and these veggies are delicious.  I did soften the vegetables in the simmering brine for 2 minutes and they still had a nice crunch but were a bit softer (to our liking).  Thank you for another wonderful recipe.

Great recipe. My 4 th time making it. I add veggies when the jar is half full.

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Easy Refrigerator Pickled Vegetable...

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