Here are two ways to make homemade pickles and pickled veggies without canning. They can be kept in the fridge for 2 weeks.
Homemade Pickles Version 1
Quick Sweet Pickled Veggies
Ingredients
- ½ cup apple cider vinegar
- ½ cup granulated sugar
- 1 cup water
- 2 teaspoons kosher salt
- 4 cups thinly sliced vegetables such as cucumbers, red onion, radishes and carrots
Instructions
- In a small saucepan, combine vinegar, sugar, water and salt.
- Bring to a boil and allow sugar to dissolve.
- Stir in vegetables; turn off heat and allow to sit on the stove for 10 minutes.
- Transfer to a glass jar and cool on the counter.
- Store in the refrigerator for up to 2 weeks.
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!
Homemade Pickles Version 2
Dill Pickles – Refrigerator Style
Ingredients
- 1 cup white wine vinegar
- ¼ cup granulated sugar
- 2 cups water
- 4 teaspoons kosher salt
- 4 large garlic cloves peeled
- 2 teaspoons black peppercorns
- 8 cups sliced pickling cucumbers
- 1 ½ cups fresh dill
Instructions
- In a large saucepan combine vinegar, sugar, water, salt garlic and pepper.
- Bring to a boil and simmer for 2 to 3 minutes until sugar and salt are dissolved.
- Add cucumbers and dill and toss.
- Turn off heat and allow to sit on the stove for 10-15 minutes.
- Transfer to a glass jar and cool on the counter.
- Store in the refrigerator for up to 2 weeks.
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!