OH MY....EVEN I can do this....my grands will love this. I will have to do a few of just cauliflower as the kids love it pickled....OH MY. Thank you 2many your a doll.

Need a nice wide pyrex so you can fish out your favorites easily...haha.

I use what looks good at the market or my garden in season. Lots of variations as you found out by searching recipes.

Beautiful. I need a substitute for junk snacks and a pickled mix might just do the trick. How’s the salt with those proportions? I’d like to reduce as much as possible but realize some would be needed for taste.

This is awesome! Thanks for sharing the pix and the recipe! I'm all for anything that doesn't need a boiling water bath (or whatever it's called! lolam!)

You don't need any salt or sugars but can add as you like. Just need the AC vinegar.

Just remember salts add some curing/fridge life. Mustard seed and vinegar have some 'curing' but I just make small batches as we like them crisp fresh. Use within a week with no salt. Rarely last a few days here.

*I always add a couple crumpled bay leaves

Thanks SD, good to know they’re optional, so I can play around. I’m more excited about this than any normal person should be. Yes I knew about fridge pickled veggies, just haven’t given them much thought before.

I have an almost identical recipe that I've been making for the past three years, and I do add bay leaves to mine, since I have a bay tree.

One recommendation I have is that you avoid adding daikon, unless you really love it. It ends up with a very pungent flavor, and when I made daikon pickles, I ended up giving them to a friend who is Chinese who told me that her mother used them. They were too strong for me, although I like fresh daikon.

Another thing I do is to vacuum seal the jars before I refrigerate them, although I don't know whether that really helps, but it does fully seal the jars. Anyway, it doesn't hurt, if you have a Foodsaver with the jar attachment.

I love fresh Japanese pickles, but I most often buy them because I have not yet figured out the exact recipe to get the same flavors as the pickles I get at the Japanese markets.

ETA: I add one to one and one-half Habanero chilies to each batch of my pickles.

Those pickles are just beautiful!

I need to make more pickles like I need another hole in my head BUT these look like they would make a wonderful summer side and toppings for burgers and dogs. Also love the idea of using in salads. SOLD

Nice to have them all winter chase-gw. Imminent snow storm starting 5pm. I made a pickle batch last night for the weekend. Probably have burgers tomorrow or steaks. Tuna steaks tonight and will have a nice fresh side. I'll add some fresh ginger matchsticks.

These I sliced ribbons. Golden beet, Persian cukes, red onion, carrot, celery. I like to add more AC vinegar at room temp to cover. All that good fermentation 'mother' gets destroyed at high heat.

Sleevendog, trust me I have enough traditional homemade pickles at home that my DH would likely commit me if I made more. At least 100 jars would not be exaggerating . However, I don't bring many here to Florida with me......so I guess I was really thinking hot weather more than winter.

I am definitely going to make them as I think they would be a wonderful change up.

Thanks for sharing that recipe! I've never seen one that didn't call for sugar, and I don't care for sweet pickles.

It’s so great to see other’s sharing my enthusiasm for pickles! (Never thought that sentence would come out of my mouth!)

Notes – what I’ve found in my very limited experience:

• I used (all 10) garlic cloves rather than bay leaves as I didn’t want them to compete in flavor and we’re rather garlic crazy around here… can’t really taste the garlic flavor, it’s incredibly mild. I think what one adds (bay leaves, chilis, etc. would be a fantastic way to alter and change the taste)

• Anything without skin seems to absorb more brine: the cuke’s were sliced, so they were far more ‘pickly’ while the red onion and carrots are very mild (I’m not one to eat chunks of red onion, but these were amazing! I cut the tips of my beans so they’d absorb more brine. I’d say anything in ribbons will absorb more brine as well, and perhaps won’t stay crunchy as long, not that it'd last!

• I can’t believe I forgot okra… I LOVE PICKLED OKRA!

• I was curious about the “3 month” storage, and found this from the University of Wisconsin-Extension Cooperative Extension:

“Refrigerator pickles”

Some pickle recipes that call for enough vinegar (5 percent acetic acid) can be stored safely in the refrigerator at 40° F or colder for up to 1 month. These pickles do not require heat processing, but they must be kept refrigerated. Do not decrease the amount of vinegar in these recipes; an unsafe product may result.

BTW, I boiled water and sanitized the jars and lids prior to filling them, and made sure the brine covered the veggies completely.

However, Alton Brown’s recipe for Bread and Butter pickles reads they will last up to 2 months.

sleevendog, I now know what you mean by a wide bowl to pick out your favorites! Our pickles are not lasting… 3 quart jars and DH and I have eaten 1 ½ jars in a little over 2 days! We normally only eat pickled okra, and that’s with our salads. Thanks so much for the inspiration!