MAKE YOUR OWN REFRIGERATOR PICKLES

Around here, we're always on the lookout for ways to step up our foodie game and it doesn't always mean patronizing a new restaurant. Finding a way to craft our own version of a common store-bought item can be so satisfying - even if it means some extra time in the kitchen. Take these easy to make refrigerator pickles for example. In no time flat, we made use of that extra bounty from our garden and produce piling up in our refrigerator drawer and had a full on pickle parade to snack on for weeks to come. Trust me once you make your own pickles, you'll reconsider that jar of grey, lifeless cucumbers on your next trip to the grocery aisle.

Truth be told, our upcoming camping trip gave us further motivation for prepping our jars of beans, cukes and carrots. Camping (or any gathering really) is serious food business amongst our group. As we typically do this time of year, we're making preparations for the camp Bloody Mary bar we host each morning during our stay. It's always a good way to circle up the troops before kicking off the day's festivities and we are always working on something new to bring to the table for those who swing by on site to take part. This year, we're stocking the bar with our very own handmade pickled garnish accoutrement (you know, if we can keep from eating them before we get there). I even designed some labels to further personalize our offerings.

Of course, you don't have to make a caseload at one time like we did. It's easier - and quicker than you might think to prepare a jar or two of your favorite variety.

Quick Steps

It's a simple preparation equation: wash, cut, boil and fill.

Wash. You'll want to give a good wash to all your veggies and jars.

Cut. Prep all your vegetables by chopping well before you make your brine. You may find you need to double your recipe like we did given the volume you wish to bottle up. We used green beans, carrots, onions, turnips and cucumbers. My husband also made a batch of pickled eggs. But you'll also want to prep cuttings of fresh herbs like dill and thyme and even extra onion, peppers and garlic cloves. You'll be layering those extras into your jars around your veggies.

Boil. There are many brine recipes out there. In all, we whipped up 5 different brines for this round. But don't be intimidated. There are a lot of recipes available out there with enough flexibility to satisfy all tastes. If you like them on the sweeter side, add a little extra sugar and use cider vinegar vs. the common white variety. I also whole-heartedly recommend using other types of vinegar like champagne, white wine, red-wine and even rice-wine as alternatives to the more pungent common white.

Fill. When you fill your jars, you will want to layer in your herbs, garlic and onion amongst your cut veggies. Leave an inch at top (so if you need to cut your vegetables down, do so). You can always go back in and add after the brine has been poured in.

My Tips

• Use kosher salt - not table salt in your brine. 
• Jars come in all shapes and sizes. Its fun to mix and match. I like to use these quart size and these smaller ones.
• Change the hue of white veggies like turnips and onions by adding a couple of slices of beet.
• Stray from the common pre-made pickling spices and use other things like mustard seeds, coriander seed, dill seed and caraway.

Recipe Links

Here are some links to recipes I personally like. I typically stick to the published ratios of water-vinegar-salt-sugar in these recipes, but I do take some liberties with the herbs and spices to suit our personal tastes. Not all use boil brines, but that's my preferred method.

Feasting at Home gives a great foundation for brines (with really pretty pics!)
Baked at Midnight features a non-boil, half-sour brine
Leite's Culinaria has a good recipe for a sweet pickle
Dinner Then Dessert has a recipe for the pickles I can't get enough of at my favorite Lebanese restaurant

There are a ton of recipes out there. Do you have any hot tips or personal favorites to share?

Care to see what we're cooking up this time? Our culinary camping adventures are well documented over on Instagram (@holtwoodhipster). Click the link to follow along!