This recipe came about after a return from a vacation- a return to a beautiful garden explosion of various veggies. I do not like to can, it’s a time-consuming/involved process to me, a process with details that my attention span can NOT handle.
Confident we’d be able to eat them in under a week’s time, the answer, I decided, was to make ‘refrigerator pickles’ (but with vegetables other than cucumbers, so ‘refrigerator okra and friends’?).
Since we had abandoned our home for vacation (read: no produce left behind), I did not have any fresh dill or onions with which to prepare this recipe. I HIGHLY recommend fresh components when possible, but the dehydrated onion flakes and dill this time around were perfectly tasty too!
Play with the ratios to appeal to your acidity/salt/sugar preferences.
It’s also the perfect brine for a 3-bean salad! Yum…I’ll make this again soon -with fresh onions, garlic cloves, and add pre-cooked kidney beans. Feel free to alter your own veggie and legume choices when using this recipe. Have fun creating!
(I’d recommend thin, fairly uniform slices of approximately 1/2″ diameter vegetables or smaller, so that the brine can penetrate well.)
To begin, I prepared a saucepan with equal parts water and 5% acidity white vinegar (trick here: use the glass jars you plan to fill with vegetables to get exact liquids measurements and avoid waste!).
I sprinkled in (to the saucepan) a fair amount of dehydrated onion flakes and about 2 TB dried dill. I then added a Tablespoon of kosher salt and 1 teaspoon of sugar.
(If I were using fresh onion/garlic/dill, I would have placed it directly into the glass jars with the veggies and not boiled it.)
After the brine cooled, I poured it directly over the vegetables and sealed them with lids. They chilled in the refrigerator for 24-hours before we tasted them. Simple and delicious!