Dirt to Table Experience: Refrigerator Pickles, and You Name it, Veggies

The summer veggies are ripening, and there are still a few veggies left over from early spring, and I am ready to brag.  My canning skills at best, are novice-not totally trustworthy. My ability to pickle lends me more a confident role in preserving my bounty.
Until recently, I never thought about pickling vegetables. Growing-up the closest I came to eating pickled anything was eating jarred PICKLES. We were urban dwellers, if it could not purchased at the local Winn-Dixe, it was not going to happen. We did not grow food, we did not think about food-It was all about convenience.
Although my growing up years were not focused on food,  I did enjoy a lot of good food, shared at many other families tables-who did think about food, who brought rich traditions with a more recent immigrant status.  A fond food memory of mine was during my college years (which went on longer than it should have) were small platters of pickled vegetables served along side the main entree, it shared a constant presence at the Iranian family table-twenty-five years later, I appreciate it, I get it.

Refrigerator Pickles and You Name it, Veggies
Makes 2-quarts
Recipe adapted from Food Network

For the Brine:
10 cloves garlic, peeled
2 cups white vinegar
6 teaspoons kosher salt
Several sprigs of fresh dill
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1/2 teaspoon black peppercorns
1/2 teaspoon pink peppercorns (optional)
For the Vegetables:
Note: I am providing the exact recipe you can substitute, add or delete any of the vegetables. I did!

6 kirby cucumbers, quartered lengthwise
6 young spring carrots, peeled and cut in half lengthwise
1 handful large scallion pieces or green beans
A few pieces of cauliflower to tuck wherever they’ll fit
4 small hot red chiles or 2 jalapenos

1.  In a medium saucepan, bring 4 cups to a boil, reduce the heat so the water simmers and add the garlic.  Cook for 5 minutes.  Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves.  Remove from the heat.
2.  In 2 clear 1-quart jars, place a few sprigs of dill.  Divide the seeds and the peppercorns between the jars.  Using tongs, remove the garlic from the brine and place 5 cloves in each jar.  Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles.  You want them to be tightly stuffed.
3.  Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate.  The pickles will taste good in just a few hours, better after a couple of days, and they will keep for about 3 months.

33 thoughts on “Dirt to Table Experience: Refrigerator Pickles, and You Name it, Veggies

  1. This looks absolutely gorgeous! My husband has decided to can and pickle this year so am leaving it up to him. Am very jealous at where you are. I am still afraid to plant (in spite of very early spring).


  2. Pickling is something I have to try as well. I love pickled vegetables and they last for longer time too. You made such a great job with these veggies Velva!


  3. Oh, these look so pretty! I've never canned anything or pickled anything either. You make it sound pretty simple! I'll be those taste marvelous too. Thank you so much for popping in to see me.be a sweetie,Shelia 😉


  4. I love this idea and your brine sounds delicious. They look so pretty and I'll bet they would sell well at a farmers market, especially if you can advertise you grew the veggies. I'll have to try a few jars when my veggies are ready.


  5. One year, when I was a young married, I pickled so many veggies, including asparagus and watermelon rind. We were living on a small income and those pickled veggies were just great. I often wish I had taken a photo of those gorgeous jars in my cupboard. I DO have a listing of each year and it is fun to read all that I did, even with four children and a part-time job.


  6. When i lived in that neighborhood you visited, Velva, I lived next to Ukrainian neighbors that had a beautiful garden and pickled many of the vegetables. I remember the crispest, most garlicky of pickles! Such a delight! You are lucky to have the big garden and the space to \”put up jars!\” Enjoy!


  7. I can't wait to try these Velva; my husband will love these. He has always been a fan of pickled veggies and has wanted me to try making them. Now I can!


  8. Velva-I'm so impressed with your amazing pickles, with the colorful veggies…I must try your brine recipe.I pinned it; just started a new pin for it, and will include mine, as well!


  9. These are so colorful and sound so delicious. I love that there's no \”canning\” involved- it sounds so easy! I've never made refrigerator pickles before, but with all of the spring veggies coming in strong right now I think that a few jars of these in my refrigerator would be a welcome addition. 🙂


  10. Thanks for sharing superb informations. Your website is very cool. I’m impressed by the details that you’ve on this website. It reveals how nicely you understand this subject. Bookmarked this website page, will come back for more articles.Refrigrator


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