Here is a simple recipe to make ‘refrigerator pickles’ or ‘fermented pickles’ in your kitchen.
*Updated with photos
- Green Beans
- Red Pepper Flakes
- Mustard Seeds
- Grape leaves or horse radish leaves
- Water (2 quarts +)
- Sea salt (5 Tbs per 2 Qt +)
Mix brine (5 Tablespoons of sea salt to 2 quarts of hot water) – let water cool before using.
Arrange cucumbers, garlic, green beans, hot red pepper, dill, mustard seeds and any other spices you wish into jars.
Add grape leaves (helps make things crispy)
Fill with brine, make sure everything is submerged. (leave at least an inch between brine and top of jar)
Place lid on tightly. Leave at room temperature for 3 to 5 days, until brine is cloudy and bubbly. *Periodically ‘burp’ the jars by slightly opening / releasing any excess air to prevent any jars from cracking or exploding…
Enjoy them right away or refrigerate and enjoy in the future.