How to Make Tasty Refrigerator Pickles

Once you’ve mastered the brine, you can combine pickles with any number of veggies

This easy-to-create vinegar brine makes for some especially yummy refrigerator pickles

Traditional canned homemade pickles are a delicacy. They’re a labour of love, especially if you grow your own cucumbers, beans or other pickle-worthy veggies.

But if you haven’t had time this fall to rack up jar upon jar of bread and butters or dills, fret not. There is still time to “quick-pickle” some of your late autumn harvest.

Refrigerator Pickles

Let refrigerator pickles be your ally. They’re easy, crisp and, best of all, taste like you made them from scratch, which of course you did. Store them in the fridge and they’ll keep for a good week—although chances are they will be gobbled up long before that.

A simple vinegar brine is all you need. From there, vary the spices and sweetness as you like. Because you’ll be making small batches, refrigerator pickles are well suited to experimentation.

Venture beyond cucumbers and you’ll soon have a fridge full of tasty and healthy pickled treats perfect for snacking or a gourmet antipasto platter.

Instructions

1. First make the brine (increase the quantity if needed). In a saucepan combine 2 cups (500 mL) vinegar (white, rice or white wine) to 1 cup (250 mL) water. Add 1 cup (250 mL) sliced sweet onions and 1 tsp (5 mL) salt. Spice and flavour your brine with any or all of the following: 1 Tbsp (15 mL) sugar (to taste) and 1 tsp (5 mL) each mustard seed, celery seed, turmeric or pickling spice.
2. Slowly bring this mixture to a boil, stirring occasionally.
3. Meanwhile prep and place 3 cups (750 mL) of your choice of the following into a glass bowl: sliced cucumbers (raw), diced green beans (blanched), sliced zucchini (raw), diced cauliflower (blanched), or any other pickle-worthy veggies.
4. Pour the hot brine over the vegetables to cover.
5. Allow to cool, then store in the fridge and enjoy!