Quick Refrigerator Pickles
Ingredients
4 quarts of pickles
Brine:
4 cups white vinegar
4 cups water
¾ cup sugar
6 Tablespoons salt
Pickles:
16 cups sliced or chopped vegetables
8 cloves garlic, sliced
Other add-ins: mustard seed, fennel seed, peppercorns, whole cloves, allspice, or star anise.
Preparation
Brine:
Place all ingredients in a large pot. Bring to a simmer and stir to dissolve salt and sugar.
Pickles:
Pack vegetables into jars, divide garlic among them. Add any other spices. Pour hot or boiling brine into jars, leaving ½ inch head space. Seal with lids and rings, turn upside down on your counter, and leave to cool for 1-2 hours. Turn right side up, and refrigerate for a minimum of 3 days and up to 6 months.
