Condiments: Quick Refrigerator Pickles

Notes

Quick refrigerator pickles work due to the acetic acid in vinegar, which inhibits harmful bacteria and imparts a tangy flavor. The brining process draws out moisture and infuses the vegetables with flavor. To avoid common mistakes, ensure your brine has enough acidity (a ratio of 1:1 vinegar to water works well) and always use clean jars to prevent contamination. Safety is paramount, so never consume pickles if you notice any off smells or mold. For make-ahead convenience, prepare the brine and chop vegetables in advance, then assemble and refrigerate when ready. Proper storage in the fridge is crucial for maintaining crispness and flavor.

Steps

1. 1 Select and wash 2 cups of vegetables like cucumbers, carrots, or onions.
2. 2 Thinly slice the vegetables into uniform pieces for even pickling.
3. 3 In a small saucepan, combine 1 cup white vinegar, 1 cup water, 1 tablespoon salt, and 1 tablespoon sugar.
4. 4 Bring the mixture to a boil over medium heat, stirring until the salt and sugar dissolve.
5. 5 Remove the brine from heat and let it cool for 5 minutes.
6. 6 Add 1 teaspoon of mustard seeds, 2 cloves of minced garlic, and a sprig of fresh dill to the brine.
7. 7 Pack the vegetables into a clean jar and pour the brine over them, ensuring they are fully submerged.
8. 8 Seal the jar with a lid and let it cool to room temperature.
9. 9 Refrigerate the jar for at least 4 hours or overnight for best flavor.
10. 10 Before serving, ensure the vegetables are still covered with brine; add more if necessary.
11. 11 Serve the pickles cold as a condiment or garnish.
12. 12 Store any leftovers in the refrigerator for up to 2 weeks.