Quick & Easy Refrigerator pickles

• Vegan
• Gluten free

• Produce

  • 3 sprigs Dill, Fresh
  • 6 cloves Garlic- sliced thickly
  • 1/2 Onion

• Baking & Spices

  • 1 tbsp Coriander seeds
  • 2 tsp Fennel seeds
  • 2 tbsp Kosher salt
  • 1 tsp Mustard seeds
  • 4 tbsp Sugar

• Oils & Vinegars

  • 2 cups Vinegar, white

• Liquids

  • 2 cups Water

Found on feastingathome.com

Description

Ingredients

• Enough Fresh Raw Veggies to fill 2 Quart size mason Jars ( about 6 cups)- beets, carrots, radishes, turnips, cucumbers, okra, green beans, asparagus, red onion, zucchini or summer squash, cauliflower florets, bell peppers, garlic scapes, fennel bulbs.
• 1 tablespoons coriander seeds
• 2 teaspoons fennel seeds
• 1 teaspoons mustard seeds
• 6- 10 cloves garlic- sliced thickly
• ½ an onion sliced ( optional)
• few sprigs fresh dill ( optional) or other herbs
• Other optional additions- whole cloves, dill seeds, whole allspice, fresh ginger slices, fresh chilies or chili flakes, celery seeds, peppercorns, cumin seeds, star anise, fresh herbs.
• Pickling liquid:
• 2 Cups vinegar- white, red wine, rice wine, apple cider
• 2 Cups water
• 2 Tablespoons kosher salt
• 4-6 Tablespoons sugar

Directions

• Prep your veggies. Wash them well and slice, quarter, or cut into spears, or leave whole ( like with green beans, asparagus, okra etc)
• Bring the water, vinegar, salt and sugar to a boil in a small pot, and in the mean time pack the jars.
• In two quart size mason jars, divide the garlic and whole spices.
• Begin adding the veggies and if your are including the onion ( which i recommend) , layer a few slices in with the veggies along with any fresh herbs you would like to include ( you can also layer the garlic this way too, or put it in first, your choice) leaving about an inch at the top of the jar.
• Using a funnel, carefully pour the hot liquid into the jars, making sure to submerge all the veggies, pressing down on them with the end of a wooden spoon. You may be able to add more veggies at this point, just make sure the liquid completely covers the veggies leaving at least a half inch of room between the liquid and lid.
• Cover and let sit on the counter to cool, and after an hour or two, place in the fridge. These will taste good after 6-8 hours, but much better after a couple days. Keeps up to three weeks.