Chef's Fridge Pickles

Ingredients

• VEGETables
• 2 cucumbers, sliced into 3–5 mm rounds (or spears)
• 1 small red onion, thinly sliced
• 2 cloves garlic, lightly crushed
• Optional vegetables: carrots, radishes, green beans, cauliflower, jalapeños, or cabbage
• BRINe
• 500 ml white vinegar (5% acidity)
• 500 ml water
• 40 g fine sea salt (about 2 tbsp)
• 50 g white sugar (about ¼ cup)
• 1 tsp black peppercorns per jar
• 1 tsp mustard seeds per jar
• ½ tsp coriander seeds per jar
• 1 bay leaf per jar
• 2–3 sprigs fresh dill per jar
• Optional: ¼ tsp chili flakes per jar

Instructions

1. 1Wash your jars thoroughly.
2. 2Pack the vegetables tightly into the jars with the garlic, dill, bay leaf, peppercorns, mustard seeds, coriander seeds, and any chili flakes.
3. 3Combine the vinegar, water, salt, and sugar in a saucepan and bring just to a simmer, stirring until the salt and sugar have dissolved.
4. 4Let the brine cool down to luke warm, then carefully pour over the vegetables until fully submerged, leaving about 1 cm of headspace.
5. 5Allow the jars to cool to room temperature before sealing.
6. 6Refrigerate for at least 24 hours before serving.