Quick Pickles
Servings: 2 jars
Quick Pickles: Easy How to - Fresh Veggies, No Scary Canning. Heating up the brine is the only cooking involved in making these delicious refrigerator pickles. Use your favorite veggies!
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Ingredients
Veggies to be pickled
- 3/4 pounds Banana Peppers, sliced in 1/4" rounds
- 4 Carrots, peeled and cut in 2" long pieces
- 1 Yellow Onion, peeled and thinly sliced
- 4 Garlic Cloves, peeled and lightly smashed
Brine
- 2 cups White Vinegar
- 2 cups Water
- 1/4 cup Honey
- 1 tsp Kosher Salt
Instructions
- Put sliced veggies in clean jars. If using other types of veggies, cut enough to fill up two 28 ounce jars snugly. (Don't smash them in.)
- Combine brine ingredients in a small saucepan and bring to almost a boil over medium high heat, stirring occasionally to dissolve the sweetener and salt.
- Carefully pour the brine over the vegetables. If there is not enough brine, add hot water to top off the container. Let the pickles cool to room temperature before screwing on the lid. Use a butter knife to move the veggies around a little to make sure there are not any air bubbles in the jar, and that they all fit nicely. Refrigerate until cold. Remember - these have not been preserved, so they need to be stored in the refrigerator.
- Depending on the thickness of the veggies, they might be ready to eat right away, or they might need a couple of days in the fridge before they're ready. (Try one from time to time to check!)