Refrigerator Pickles
Julia Skinner
10 minutes
12 hours
The simple addition of Pickling Starter blend takes the seasoning guesswork out of your next batch of refrigerator pickles and adds depth to whatever veggies you choose.
Ingredients
4 cups water
4 cups vinegar
½ cup kosher salt or coarse sea salt
2-3 Tbsp Pickling Starter
Veggies for pickling (cucumbers, zucchini, carrots, radishes, etc)
2 1 qt containers
*for dill pickles, add 1 tsp dill weed and 1 tsp dill seed
Directions
Stir your water, vinegar, salt, and spices together until the salt is dissolved.
Pack your veggies into your containers: I like to slice carrots into sticks or rounds, and cucumbers into spears, but cut them into whatever shape you would like. Pour the brine mixture over until completely covered.
Seal lids tightly and store in the fridge, overnight or until pickled through.