A simple and versatile recipe for making quick refrigerator pickles with any vegetable you like, from carrots and cucumbers to cauliflower and green beans. This recipe provides the brine ingredients for one pint-sized jar.
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Wash and prepare your vegetables of choice. Cut them into your desired shape (sticks, spears, florets, or slices).
Pack the prepared vegetables tightly into a clean pint-sized mason jar.
To each jar, add one garlic clove, 1 teaspoon of salt, 1/2 teaspoon of sugar, and 1 teaspoon of black peppercorns.
If using, add a sprig of fresh dill. This is especially good with cucumbers and green beans.
Pour white vinegar into the jar until it is halfway full.
Top off the jar with boiling water, leaving about 1/2 inch of headspace.
Seal the jar with a lid and shake gently to combine the brine ingredients.
Allow the jars to cool to room temperature, then refrigerate for at least 3-4 days before enjoying.
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