Yesterday afternoon Eliza and I whipped up some quick fridge pickles (basically pickles that don’t require any canning) with some fresh rat-tail radish pods. Basically all you need to do is create a quick brine (water, vinegar – preferably white – and pickling salt), bring it to a boil and then pour it over vegetables and seasonings. For seasonings we used dill seed and weed, peppercorns, mustard seed, bay leaves, pepper flakes, and some pickling spices (which probably contains mosts of the previous). We also added onions and garlic to make a full container of veggies. Once the brine has cooled to room temperature you can put the pickles in a closed container and leave them in the fridge for up to two months. They can be ate within a few hours (as we did) but for the best practice it is usually recommended to wait at least two days. Anyway, if you like pickles this is definitely something worth trying out.
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Image may be NSFW.Clik here to view.
