One of my favorite summer sides are refrigerator pickles. Unlike their processed brothers they are not shelf stable but do offer a crisper texture. The brine recipe below can be used for peppers, onions, zucchini, broccoli, cauliflower and cucumbers. Once made, store the pickles in the fridge for at least two days before eating to allow the brine and herbs to penetrate the vegetables. Feel free to change up (or combine) vegetables, herbs and seasonings to create a mix of pickles to suit your tastes.Brine:
For each quart jar:
2 1/4 cups water
3/4 cup vinegar
1 Tbsp pickling salt
Optional: garlic clove, fresh herbs, mustard seeds, peppercorns
Chop vegetables and place in quart jar along with garlic, herbs and spices if using. In a saucepan heat water, vinegar and salt just until salt dissolves. Pour brine over vegetables, top with lid and place in refrigerator. Pickles will last in fridge for a month.