- Vegetables of your choice, chopped as you wish
- Spices, herbs and/or edible flowers of your choice, about 1 teaspoon per pint jar
- Brine, about 1 cup per pint jar
- 1 cup vinegar
- 1 1/2 cups water
- 1 1/2 teaspoons sea salt
Put whichever spices, herbs or edible flowers you prefer into the jar. It is great to use 1 heaping teaspoon of pickling spice, or you can get very adventurous. One of my favorite spices is cumin, so I use 1 teaspoon of cumin, 1/2 teaspoon of black pepper and chili flakes. Co- riander is also a great pickling spice. You can add any kind of chili to make it spicy.
Next, pack your vegetables into the jar, trying to fit in as many as you can, keeping an eye toward beauty. Pack as many jars as you have vegetables for.
Lastly, heat the brine. Pour over your vegetables to fill the jar and put your lid on tightly. Heated brine helps infuse the vegetables with flavor faster, but it is not necessary if you would prefer to leave everything raw. Put the jar in the fridge whenever you like—let it cool first if you prefer.
Voilà! That is it. You made pickles!
Your pickles will be ready in one to four weeks, depending on how long you want to wait, and will keep for three months. Go ahead and taste them as you become curious. The beauty of refrigerator pickles is that they are always safe because they are not kept out on the shelf and can be eaten with great joy whenever you wish!