The secret to making delicious pickles is in your refrigerator
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Whenever I have thought of making pickles, I’ve imagined a long wait time, maybe an involved canning process, and a level of patience I just don’t possess. Luckily for me, I have been so, so wrong.
Enter: Fridge pickles.
This 8th wonder of the world is near-instantly achieved when you boil together vinegar, sugar, and spices and pour over sliced cucumbers (or green beans, peapods, peppers, onions, asparagus… you name it) in an airtight jar.
Some recipes swear you don’t even have to heat the brine to make a great pickle. Then just cap, toss in the fridge, and they’re good to go in just a few hours, and excellent after a few more.
There are more detailed (and super highly rated) recipes here, here, or here, but experimentation is key. The bright side is that you can’t really go wrong with pickles. Though relatively foolproof, there are a few tips before you foray into pickling.
Pack your jars tightly
Be sure to pack your vegetables in as as tightly as possible. The salt from the brine will wilt the vegetables down well below liquid level.
Let your brine cool
Before you cap up your pickles and put them in the fridge, be sure to let the brine cool. The change in temperature in a sealed container can cause it to crack.
Let them rest
Though the pickles will taste great after just a few hours of marinating, they’ll be even better after a couple of days.
Pickle jars will keep for up to three months in the fridge, but they're so delicious that I'd be surprised if they last more than a few days.
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