2 jars cucumbers, carrots and onions
Slice produce and cram into jars. About when they are half-full is when you want to slip the fresh dill into the sides with a butter knife or something. This time I sliced the onion across the midsection (so each slice has like 10 concentric rings) but left the slices in slice form rather than popping out the individual rings. These take up less space when crammed in the jar and you can cram in more food.
Usually a single-batch recipe is enough brine to cover the produce crammed into a 1-liter jar. A double-batch of brine solution is enough for 2 1L jars. The 2X version consisted of:
2 C cider vinegar
2 C water
1 C white or red wine vinegar (I used 1/2 champagne vinegar and 1/2 red this time)
1/2 C sugar
1/4 C salt
2 tsp mustard seed
2 tsp pickling spice
1 tsp ground ginger
1 tsp dried dill weed (may skip if fresh dill is in the jar)
1 tsp onion flakes
Bring to a boil, turn down and simmer for like 3 min, then remove from heat. Stir, and ladle into jars. Let the jars settle a bit to make sure most air bubbles are out, add more liquid if needed. If you weren’t really stirring while ladling, make sure the goodies that settled to the bottom of the pan get divided among the jars.
Usually a single-batch recipe is enough brine to cover the produce crammed into a 1-liter jar. This time I was a bit better at cramming so there was a little brine left over, enough to pickle the remaining carrots in a small tupperware.
These are refrigerator pickles, and can’t be put on a shelf. They will probably last 4-6 weeks in the fridge (think similar to store-bought pickles after the seal is broken)