These are my refrigerator pickles. They’re all made with fresh (uncooked) veggies stuffed into a glass jar with lots of garlic and sometimes lots of dill. Then I make a brine of 4 cups water to 1 cup vinegar and 3 TB kosher salt to pour over. Sometimes I have to make extra or less brine and just reduce or add to everything proportionally. I usually drop a habanero cut in half into the jar so the pickles are kind of spicy. I like that! Then I stick them in the ‘fridge to “cook” for at least a couple of weeks, and they’re ready. Easy peasy. I’ll have lots set up for winter this year so I can add a dash of color, spice and tanginess to meals when it’s all white and cold outside.
The first one is a “pickle” I made today (pictured above). I usually make something like this with white cauliflower and red cabbage. Everything turns a beautiful bright burgundy color. This time I used white cabbage and beets. I’m looking forward to seeing how they come out!
Next, a catch-all pickle I made a couple of weeks ago. They’re ready to eat now, and the kohlrabi were a nice surprise! They make very good pickles.