The Best Refrigerator Pickling Brine

Pickled veggies are a staple in this house. We put them on EVERYTHING! Taco night, scrambled eggs, salads, burgers, quinoa bowls, soups, chili, stir fry, cocktails, you name it. They add tons of flavor, nutrients and a pop of color to any ole dish, and they are super easy to make. The kiddos love them too, so that’s a big win.

My brine recipe for my refrigerator pickled veggies gives them the perfect amount of tangy, salty and crunchy goodness. I usually wait until I have several things to pickle, then I just make a big batch of brine and do it all at once. Some of my favorite things to pickle are jalapenos, banana peppers, radishes, red onion, cucumbers, okra, and green beans. This brine is universal, so it works on pretty much everything, and you can just add your own herbs and spices to flavor them anyway you like. I love to do garlic dill pickles with a little mustard seed and whole peppercorns.

Ashley’s Refrigerator Pickling Brine

Ingredients:

• 1 cup filtered water

• 3 cups distilled white vinegar

• 1/4 cup pink salt (or kosher salt)

*I recently started using the pink salt for pickling because of the high mineral content. Also, it is hard to find kosher salt that isn’t loaded with junky preservatives and anti-caking agents. The pink salt is pure and doesn’t have all the added garbage. It does give the liquid a pink color at first.

*This ratio makes enough brine to fill two 32oz mason jars with a little left over.

Directions:

• put all ingredients into a pot on the stove and bring to a boil

• remove from heat and let cool for about 5 min before pouring into the jars.

• in the meantime, chop your veggies and put them into mason jars

• add any herbs and spices desired

• pour brine over veggies to fill the jar

• put the lid on and leave on the counter at room temp for about 24 hrs, then transfer to refrigerator

• put them on everything!

*They are ready in about 24-48 hours, and they last several months in the refrigerator. The one exception to that is the cucumbers. They lose their crispness if they aren't eaten pretty quickly, and I loathe a soggy pickle. I pickle my japs and banana peppers for fall and winter chili and soup, and I love pickling pepperoncinis for Greek salads and pizza nights!

Enjoy!