Tuesday, July 26, 2011

Casey's Refrigerator Pickles

Casey pickled beans, cucumbers and cabbage for the Farm Table event we did a couple of weeks ago. They were amazing! Here is her recipe- enjoy!

Brine for refrigerator pickles:

2 cups water
2 cups rice wine vinegar
3/4 cup sugar
tablespoon (or more) peppercorns
1/2 tablespoon yellow mustard seeds
1/2 tablespoon dill seeds

Add dill flowers for beauty if you like.

Makes enough for 3-4 jars, simply pour over vegetables and refrigerate. Ready to eat in about 3 days.

1 comment:

  1. Casey these pickles were a great idea! They looked so yummy we just had to give it a go. I ran out of rice vinegar, so I went for white viengar. They turned out great! My husband also did this with carrots from the garden, so much fun!