Refrigerator Pickles


I loooooove pickles. I love all sorts of vegetables pickled. I learned how to properly can this year, but I wanted some quick, simple, refrigerator pickles….
For the brine:

  • 10 cloves Garlic, peeled
  • 2 cups White Vinegar
  • 6 teaspoons Sea Salt

For the vegetables- really, you can use just about any vegetable here:

  • 2 Carrots, julienned
  • 2 Green Onions, julienned
  • 1 Cucumber, julienned


Bring 4 cups of water to a boil in a stockpot. Reduce heat to medium low and add the garlic. Cook for 5 minutes, then add vinegar and salt. Bring back to a boil, then remove garlic and divide into 2 quart sized mason jars. Pack the jars tightly with the vegetables.
Pour brine over the vegetables until it covers them completely. Let it cool completely. Cover and refrigerate. After a few days, you can open them and enjoy! They should keep for about 3 months.



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