Refrigerator pickles are a quick way to satisfy your pickle craving, without the commitment of can-sterilization and a long turnaround time. They can be made in less than fifteen minutes, and only need 24 hours to absorb the tangy brine, though they will get better over a few days. Pickling lends itself to improvisation: use any crunchy vegetable with any light-colored vinegar, and add any aromatics you like, including garlic, fresh ginger, peppercorns, red pepper flakes, or fennel.
These crunchy pickles are a great addition to sandwiches, salads or antipasto platters.
Carrot & Haricot Verts Dill Pickles
5 medium carrots
1 handful haricots verts
1/2 cup apple cider vinegar (like Bragg’s)
1/2 cup distilled white vinegar
1 cup water
1/4 cup sugar
1 tblsp kosher salt
1 tblsp dill seeds
1 tsp coriander seeds
1 tsp black peppercorns
1. Prep the vegetables. Trim the haricot verts. Peel and trim the carrots, and cut them into sticks 5 inches long. Pack the veggies tightly into a 16 oz mason jar.
2. Bring the remaining ingredients to a boil in a saucepan over medium heat, stirring to dissolve the sugar, until it comes to a simmer. Carefully pour the hot brine over the veggies. Cover with the lid, and let the jar come to room temperature before putting the fridge. Refrigerate for at least 24 hours. Eat within 2 weeks.
