REFRIGERATOR PICKLES

By ClaudiaJan

I was extra-impatient for my pickles, so I used very thinly-sliced vegetables. I used my mandoline to get the cucumber slices uniformly thin (do as I say, not as I do: use the hand guard), and combined them in two pint jars with equally thin slices of halved spring onion and strips of a cored and seeded yellow middle-Eastern pepper. I added ¼ tsp fennel seeds, yellow mustard seeds, and pink peppercorns to each jar, then poured over my brine. A handy rule for brine is a 2-to-1 proportion of vinegar and water, and about 1 ½ teaspoons salt per pint jar. For my two pint jars of pickles, I used ¾ cup vinegar, 1 ½ cups water, and 3 teaspoons salt.

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Ingredients

• I added ¼ tsp fennel seeds, yellow mustard seeds, and pink peppercorns to each jar,
• A handy rule for brine is a 2-to-1 proportion of vinegar and water, and about 1 ½ teaspoons salt per pint jar. For my two pint jars of pickles, I used ¾ cup vinegar, 1 ½ cups water, and 3 teaspoons salt.

Preparation

Step 1

I added ¼ tsp fennel seeds, yellow mustard seeds, and pink peppercorns to each jar,


A handy rule for brine is a 2-to-1 proportion of vinegar and water, and about 1 ½ teaspoons salt per pint jar. For my two pint jars of pickles, I used ¾ cup vinegar, 1 ½ cups water, and 3 teaspoons salt.