Fridge Pickles

Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 12


Ingredients for Special Equipment

  • 2 wide mouth pint jars with lids, or 3 - 4 jars with clamp lid


1. Wash jars in warm soapy water and rinse well. Set aside to dry, or dry thoroughly by hand.

2. Wash and dry the vegetables. Peel carrots. Trim the end of beans. Remove the stem, core and ribs from peppers. Thinly slice the vegetables or cut into desired shapes and sizes.

3. Pack the vegetables and garlic into the jars. Leave 1/2 inch of space from the rim of the jar to the tops of the vegetables.

4. Combine the vinegar, water, salt, spices, herbs and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the liquid over the vegetables. Fill each jar to within 1/2 inch of the top.

5. Gently tap the jars against the counter a few times to remove all the air bubbles. Wipe the jar tops and threads clean.

6. Place the lids over the jars and screw or clamp until tight.

7. Let the jars cool to room temperature. Refrigerate for at least 24 - 36 hours.