This one is inspired by my Grandmother. She always had a jar of “fridge pickles” on the table in the summer time.
The first thing you do is make a brine, and the measurements here can be altered to your own liking but you will want enough brine to cover whatever it is you want to pickle. One recipe below will do approximately enough to cover the vegetables in one 500 ml jar.
1 cup of vinegar, your choice: rice wine, apple cider or white vinegar
2 tablespoons sugar (or more, if you like sweeter pickles)
1 tablespoons coarse salt
1 garlic clove, smashed (optional)
2 teaspoons pickling spice or mustard seed
Fresh herbs: dill, chives, thyme, rosemary
Fresh vegetables: cucumbers, baby carrots, green tomatoes, broccoli, cauliflower or onions.
Fit your vegetables into your jar, you can do one type per jar or you can mix them together if you like. If you have more vegetables, double or triple the brine recipe.
In a small saucepan, bring the vinegar, sugar, salt, garlic, pickling spice and the fresh herbs to a simmer. Pour over your choice of vegetables, allow to cool before placing the lid on and then refrigerate.
You can keep this in the fridge for up to 2 weeks.