Quick Refrigerator Shredded Pickle Recipe
Ingredients
- ½ cup apple cider vinegar
- ½ cup white wine vinegar
- ½ cup water
- 1 clove garlic, minced
- ½ teaspoon kosher salt
- Seasonings: see note below
- 2 cups julienned veggies - carrots, red onion, vidalia onion, golden beets, zucchini, English cucumber, radish, kohlrabi, jicama
Instructions
- Wash and dry a wide mouth quart canning jar (or other large jar)
- Bring vinegars and water to a gentle boil
- Add garlic, salt, and seasonings, continue to boil until salt has dissolved
- Remove from heat and let cool 10 minutes
- Add the veggies to your jar
- Pour the still hot brine over the veggies
- Let the jar cool to room temperature before adding a lid and placing in the fridge
- Lasts 2-3 weeks in the fridge
Notes
Seasoning note:
Depending on what flavor you want you can use different herbs or spices. For this amount of liquid I like to use 1-2 of the following:
- 1 bay leaf
- 1 teaspoon mustard seeds
- 2-3 sprigs of fresh herbs - thyme, tarragon, oregano, or dill
- If you don’t have fresh herbs you can use ⅓ teaspoon of dried