Quick Refrigerator Pickles

Quick Refrigerator Pickles by

Clark and Suzy Neal with Unicoi Preserves

Media

Blueberry Peach Pie

Shopping List

Brine:

1 cup Laura Lynn apple cider vinegar
1 cup water
½ cup Laura Lynn granulated sugar
2 tsp kosher salt

 

For pickled onions:

1 medium purple onion, sliced thin
1 tsp black peppercorns
3 slices Laura Lynn sliced red beets>

 

½ lb pickling cucumbers, sliced thin
1 tsp pickling spice
1 sprig fresh dill

Instructions:

Add all brine ingredients to a small saucepan, bring to a low boil. Stir until all ingredients are dissolved.

For pickled onions, pack sliced onion, peppercorns, and 2 slices of red beet firmly into a clean pint-sized canning jar. You will not use the whole onion. Ladle brine over onions, completely covering them with brine and top with a slice of red beet. Screw lid on the jar, let cool, then refrigerate overnight or longer. Serve cold.

For cucumber pickles, place pickling spice in the bottom of a clean pint-sized canning jar, add a sprig of dill, and firmly pack with cucumber slices. Ladle brine over cucumbers, completely covering cucumbers. Screw lid on the jar, let cool, then refrigerate 24-48 hours or longer. Serve cold. These recipes are not shelf-stable and must be refrigerated.

Note: These recipes are not shelf-stable and must be refrigerated.