Refrigerator Pickles

Day 287: Got veg? Let's make refrigerator pickles! I don't know how I've lived all these years without coming across this simple way to pickle almost any vegetable without canning or a lengthy period of soaking in brine. Refrigerator pickles are quick to make, and quick to be gobbled up. They can be stored in the fridge for up to two weeks, but trust me, they won't last that long.

You'll need a couple of clean quart jars with lids for this recipe. They don't need to be sterilized. And of course you'll need veg. You can use cauliflower, cucumber, onion, carrots, broccoli, peppers...just about any firm vegetable. Cut or break them into bite-sized pieces. Cucumbers and carrots should be cut into slices no more than 1/4" thick.

First make the brine and allow it to cool to room temp. For this, combine
1 1/4 cup white sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1 1/2 tsp mustard seed    
1/2 tsp celery seed
1/2 tsp turmeric
1 tsp kosher salt
a few red chili flakes if desired

Bring the brine to a boil, then remove it from the stove and allow it to cool. Meanwhile, pack the raw veg into the jars. Fit them in fairly snugly, but don't press them down too hard. When the brine is cool, pour it over the veg, being sure that they're completely covered. Put the lids on the jars, stick them in the fridge and...hard part here!...wait 3-4 days before eating them. Feel free to change up the spices to suit your own tastes. If you'd like to make smaller or larger batches, just reduce or increase the amount of brine, keeping the proportions the same.