Jessica's universal refrigerator pickle juice
This can be used to make refrigerator pickles of just about any sort: cucumbers, cauliflower (shown), green beans, peppers ... Just add a tablespoon of pickling spices of your choice to the bottom of the jar, pack in the veggies, and ...
(makes enough for one quart of pickles)
1.5 cups waterCombine ingredients in small saucepan. Cover and bring to a boil over high heat. Uncover, stir to dissolve sugar and salt and boil for two minutes. Pour over vegetables and pickling spice in canning jar.
3/4 cups white vinegar
1/4 cup sugar
2 teaspoons kosher or pickling salt
Let cool, then close jar and store in refrigerator for at least one week before eating. Eat within two months, if you can manage to keep them that long. This recipe can be doubled or tripled or quadrupled. If you make too much, just keep it in the fridge until you want to make more pickles.
You can vary the the type of vinegar, as long as it's at least 5% acidity. You can up the amount of sugar if you like sweeter pickles. Vary the pickling spices*, either by buying a commercial blend or making your own (both Penzey's and McCormick's are both good).
For dill pickles, put one tablespoon of pickling spice and one dill flowerhead (or one teaspoon dill seed) to a quart jar, then pack jar with either whole canning cucumbers or cucumber slices. Pour pickle juice in and then try to wait a week before eating!
* for a very simple version, try...
5 peppercornsfor dill pickles, add a dill flowerhead or one teaspoon dill seed
4 allspice berries
1 tsp whole yellow mustard seeds
1/4 cinnamon stick
1/2 tsp crushed red pepper