Easy Refrigerator Pickles
Makes about 4-5 16oz mason jars full of pickles!
Servings: 4 Jars
- Sliced vegetables of your choice (for example: peppers, onions, carrots, green beans)
- Fresh, sturdy herbs of your choice (for example: rosemary, thyme, dill)
- Spices of your choice (for example: whole allspice, smashed garlic cloves, peppercorns, or dill seed)
- 2 cups vinegar of your choice (I like plain white vinegar, but apple cider vinegar can also be nice!)
- 5-6 tbsp sugar
- 3-4 tbsp salt,
- 2 cups water
Stuff mason jars full of your desired vegetables, herbs, and spices
Make the brine: Stir together the vinegar, sugar, salt, and water in a medium sauce pan over medium-high heat and bring to a simmer. When all of the sugar and salt has dissolved, your brine is ready to use!
Ladle the brine into your jars over the vegetables.
Let cool, then screw on the lids and store in the refrigerator for up to 6 weeks!