The trick to a good refrigerator pickle is all in the choice of vinegar. For most, my go to is unseasoned rice vinegar. You can use any though, just be prepared to experiment. For example, white and apple cider generally need a larger amount of water.
The recipe here can be used to make any kind of fridge pickle. Just stick to the same ratio of vinegar, water, and salt.
1 Tbsp. Minced Garlic
1 Tbsp. Kosher Salt
1/4 cup Tbsp. Fresh Dill
Ball Regular Mouth Pint Mason Jar
- Cut your beet stems so they fit in the jar, lower than the neck.
- Fill the jar, but leave enough room that you can insert 2 fingers.
- Remove the leafy bits of dill from the stems, and toss the dill stems.
- Stuff the rest of the jar with dill and the garlic. Scoop the salt on top.
- Fill jar 1/3 way with vinegar.
- Fill rest of the way with water.
- Cap tightly, and shake to combine.
- Refrigerate for 24 hours. The longer in, the stronger the flavor.
- Good for anywhere from 1-3 months depending on your water and salt content. Check every now and then for freshness.