Canning - Easy Refrigerator Pickles or Veggies

Notes: Easy and quick pickling that you can do in your refrigerator. Great for pickles and any other veggie you want to add like onions, carrots, peppers, squash, beans and cauliflower.

  • 1 1/2 cups cold water
  • 3/4 tsp ADAMS CRUSHED RED PEPPER (optional for heat)
  • 2 lbs kirby cucumbers or other veggies (cut in slices or spears)
  • 2 Tbl kosher salt
  • 3 tsp ADAMS DILL
  • 2 tsp ADAMS WHOLE PEPPERCORNS
  • 1 1/2 cup white vinegar
  • 2 tsp ADAMS MINCED GARLIC
Wash and slice the cucumbers/veggies. In a large saucepot, combine vinegar, water, salt, and all spices. Bring to a simmer. Clean and sterilize 3 Pint jars and lids. Pack the cucumber/veggie slices firmly into the jars. Pour the brine into the jar, leaving approximately inch headspace.Tap jars gently on countertop to dislodge any trapped air bubbles.Apply lids and let jars cool. When they've returned to room temperature, place jars in refrigerator. Let them sit for at least 48 hours before eating.

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