Refrigerator Dill Pickles & Pickled Vegetables
 
Prep time
Cook time
Total time
 
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Recipe type: Snacks
Ingredients
  • 2 pounds firm-skinned seedless cucumbers
  • ½ pound green beans
  • ½ pound carrots
  • ¼ cup fresh dill
  • 3 cloves garlic
  • 5 teaspoons kosher salt
  • 1 cup white vinegar
  • 6 or 7 wide-mouth pint jars
Instructions
  1. Slice your cucumbers and carrots into desired shapes- whether spears or disks- knowing that the thinner you slice, the more 'pickled' they will become. Clean and trim green beans.
  2. Place vegetables into jars, mixing as desired. I did jars with only pickles and then jars with green beans and carrots.
  3. Chop fresh dill and garlic and divide them up over top of the jars, along with the salt.
  4. Divide up the white vinegar between jars. The line of liquid should not go more than a quarter of the way up the jars. Close the jars tightly and give them a good shake to disperse the dill, garlic, and salt.
  5. Place the jars in the refrigerator and flip them upside down after 2 hours. Repeat this flipping process a few times over the next day, as you remember or as you are at the fridge.
  6. The pickles are ready after a day or so, and keep for 2+ weeks. Do not drain the brining liquid.
Notes
These pickles are not canned and therefore must be kept in the refrigerator. The tall jars pictured are wide mouth pint & a half mason jars.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2014/08/13/refrigerator-dill-pickles-pickled-vegetables/