Quick Refrigerator Pickles and Pickled Vegetables

We’ve got a peeping Tom across the street. He continues to stare directly into the window every minute of the day. I even know who he is…Mr. Lennox, Dave Lennox the AC guy. No amount of staring back stops this mustached man.

The building across the street put in an AC unit last week but he didn’t show up until the weekend. Every time I look out, I chuckle and call him a stalker.

Since my post was lengthy yesterday, I’ll get right to it today with refrigerator pickled vegetables. No need for special canning techniques here. I’ve been making these tasties for weeks. It’s great when you have veggies with no plans.

Chop the veggies, toss in some heat from a pepper (or don’t), add the brine, and place it all in a jar for a few days up to a week (or slightly longer). The amount of time depends on how crunchy and flavorful you prefer your pickled vegetables. I take mine to another level by adding red pepper flakes AND a jalapeno. You can leave them out altogether or add a slice or two of a Thai chili or habanero instead.

This recipe arrived at the dabble through a trusted version I tried years ago. Adding a few things, reduced some others and settled on this one. My love of pickled everything-yes, even that- prompted me to perfect the refrigerator version. Chow down…in a few days or a week!

*I had to use half cider vinegar and half white distilled vinegar in my photo so it is a bit cloudy but I prefer to only use white distilled.

Quick Refrigerator Pickles and Pickled Vegetables
Makes 2 pints (1 quart)

Ingredients:
vegetables of your choice, amount will vary (about 4 Kirby cucumbers, green beans, carrots, onion, cauliflower, celery, pepper, etc.)- quartered, halved or in size of your choice
1 cup distilled white vinegar
2 tbsp kosher salt
2 tsp sugar
2 cloves of garlic
2 tbsp coriander seeds
2 tsp black peppercorns
2 bay leaves
pinch or two of red pepper flakes-optional
2 jalapenos, adding a few seeds will increase the heat (or Thai, Serrano, or habanero)-optional
8 dill sprigs
water

In 2 pint jars with lids, toss in 1 bay leaf, 1 clove of garlic (halved), 1 tbsp coriander seeds, 1 tsp peppercorns, pinch of red pepper flakes, 4 dill sprigs, veggies and optional jalapeno per jar. In a bowl, mix the vinegar, salt and sugar together. Top each jar with half of the vinegar mix and fill the remaining area with water to the top. Shake slightly, place the lid on and refrigerate for a few days up to a week (or beyond)-checking every couple of days for the amount of crunch and heat you prefer. These should keep up to 3 months.