BET YOU CAN’T EAT JUST ONE!
This is a simple refrigerator pickle recipe. A go to snack or the perfect veggie for lunch boxes.
Ingredients:
1 cup distilled vinegar (you can get at most grocery stores)
1 ¼ cup water plus some for topping off jars
¼ cup coconut sugar (or 3 tablespoons of traditional sugar)
2 teaspoon salt
3 mason jars (regular standard, 16 oz/2 cups) with lids
6 cloves of garlic, peeled but
6 sprigs of fresh dill
1-2 organic english cucumbers, cut into half inch thick slices
3-4 carrots, peeled and cut into sticks
Directions:
Start by adding 1 cup of distilled vinegar, 1 and ¼ cup water, ¼ cup coconut sugar and 2 tsp of salt to a pot.
Bring to a light boil, whisking constantly, and simmer for 2 minutes.
Remove from heat and set to side; this is called a vinegar brine.
Fill the bottom of each jar with one peeled intact garlic clove and a sprig of dill.
Rinse veggies, peel carrots, and chop.
Add veggies to the jar filling half way.
Add another garlic clove and sprig of dill to the jar and continue filling with veggies.
Vinegar brine should have cooled off but still be warm.
Pour brine over veggies, filling each glass about ¾ of the way.
This should use all of the brine, top the rest of the jars off with water.
Screw on the lid and refrigerate at least overnight or a few days for best results.
Pickles will remain crispy in the fridge for 1-2 months.
But I bet you they don’t last that long.
A few tips:
You probably will not use all of the veggies, I typically fit a cucumber and half plus a couple of carrots in the three jars. A lot will depend on how you cut them.
Do not smash or chop the garlic, just peel the outer skin off and add whole to the jar. You can really add as much dill and garlic as you wish, more garlic would kick up the spice.
These pickles are not shelf stable, they need to go and stay in the refrigerator.
You can pickle a lot of veggies, these are just the two we do most often.
I have also used this recipe to pickle asparagus and okra.
I use coconut sugar because it is the sugar we use in our house. It is less processed than the typical white sugar. I have not tried it with white sugar but it would probably translate equally.
If you do not have mason jars just recycle old jars from your house. I used old jars before needing to measure out the brine exactly to share this recipe. But you should use glass and not plastic.
We love these easy pickles in our house, it’s one way I get them to eat more veggies.
Live well friends,
Christy
