Do It Yourself, Gallup: Homemade Refrigerator Pickles
By John Philpott
Around the holidays, having a jar of pickled carrots, peppers, cauliflower, and cucumbers makes for a quick, tasty and colorful tray of homemade delights for guests.
What you will need to make 1 quart or 2 pint jars of pickles:
- Vegetables to pickle (1 pint jar holds about 2 pickling cucumbers)
- Jars with good sealing lids
- Vinegar (white, apple cider, rice, red wine)
- Salt (any salt will work no need for pickling specific salt)
- Sugar (any sugar is fine, try also substituting a small amount of honey for the sugar)
- Herbs and Spices (dill, peppercorns, garlic, onion, red pepper. Get creative here!)
Start by making your pickle juice brine by combining 1 cup water, 1 cup vinegar, 1 Tablespoon Salt, 1 teaspoon Sugar. Mix well and set aside. Wash and slice your veggies into spears or rounds. When pickling carrots and beets, use a peeler to get the outer skin off. Put your herbs and spices in the bottom of the jar. For a starting point, try 1/2 teaspoon dill, 4-6 peppercorns, 1 peeled clove of garlic, and a few slices of onion per jar. Now fill the jars fairly full with your vegetables. Avoid packing the vegetables too tight; you want some room for your pickle juice. Fill your jars with your pickle juice, covering all of your vegetables. Put the lid on your jar. Once you are done admiring the look of your sliced veggies in their jars put them in your refrigerator, wait at least a day to enjoy.
Your refrigerator pickles are not shelf stable or preserved for long-term storage. They will keep in your fridge for about 2 weeks. Always use a clean utensil to get into the pickle jar. Fingers can contaminate your pickle juice.