Refrigerator Pickles (Jessie)

Ingredients

Cucumbers: Use fresh and unblemished; the smaller the better Can use other veggies (eg, carrots, beets) but combine veggies of similar density Avoid any stems Brine: 3 cups vinegar (at least 5% acidity) 2 cups water ¾ cup sea or kosher salt Peppercorns Mustard seeds, etc Fresh dill A little sugar (optional)

Directions

Makes about three 16 oz jars Preparing jars: To sterilize jars and rims that have been previously used, place clean ones in a 250F oven on a towel-lined baking sheet for at least 30 minutes. Use new lids. Preparing veggies: Wash and set cucumbers in sterilized, hot jars. Leave ½ inch head space. Make brine and bring to a boil and pour over cucumbers. These should be fully submerged. Punch out any air bubbles. Seal and keep in fridge. Cucumbers will be ready in a few days but give carrots and beets up to a week. Will keep for about 1 month.

Implements

-Large pot -Sterilized jars

Comments

Good cucumbers in LA: Valdivia Farms Good dill in LA: Tamai Family Farms