Refrigerator Pickles

Pickled vegetables will be the perfect accompaniment to any summer barbecue or picnic. Pickling can be a useful, tasty solution for using up your homegrown produce.

15 mins + 1 hour

18 Servings

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Ingredients

How to do it

  • 450 gram vegetables, such as mini cucumbers, fennel, carrots, beets or green beans

  • 5 dl white, champagne or rice vinegar

  • 3 dl water

  • 4 teaspoons sugar

  • 1 teaspoon salt

  • 3-4 sprigs fresh dill

  • 1 teaspoon coriander seeds

  • 1 teaspoon mustard seeds

  • 1 teaspoon black peppercorns

  • Cut vegetables as desired, then tightly pack into 5 dl- size  mason jars.

  • Combine vinegar, water, sugar, salt, dill, coriander and mustard seeds and peppercorns in a medium saucepan.

  • Bring to a simmer over medium-high heat, about 4 minutes.

  • Pour the brine over the vegetables.

  • Let cool to room temperature, about 1 hour.

  • Refrigerate for at least 24 hours before serving.