We love to make these super easy refrigerator pickles, and conveniently, The Rosemary House has the spices and recipe available for purchase (follow this link). They are quick and easy, and keep in the fridge for weeks (if you don't munch on them all in one day). They are quite simple to prepare using whatever veggies you have on hand. With the summer gardens coming into full swing, this is a great way to use your veggies in a different manner. You just chop the veggies and add the seasoning mix and brine (recipe included for the vinegar/water/sugar brine). Let marinate in the fridge for 24 hours and it is ready to go. There is no canning necessary. Couldn't be easier! It's the perfect solution for what to bring to that next outdoor picnic (socially distanced of course and individual portions would be best)!
Add the package of spices and seasonings to a brine mixture of vinegar and water. The bread and butter pickles also have sugar added. The dill pickles are very virtuous with no sugar added. The Hot Pickles are "zippy" and do require some sugar. We like to make these pickles with a variety of veggies: cucumbers, of course, zucchini, onion, green pepper, carrot, even cauliflower.
It makes a very colorful salad that keeps well at picnics. Once made the veggies will store in the fridge for 6 to 8 weeks but they are so yummy, they never last that long! The seasoning packets (recipe included) are available at The Rosemary House in the shop or online!
