Refrigerator Pickles
From Smitten Kitchen via The Joy of Pickling by Linda Ziedrich.- Ingredients:
- 1 1/4 cups white distilled vinegar
- 1 1/4 cups cold water
- 1 tablespoon kosher or pickling salt
- 1 tablespoon sugar
- 1 pound sugar snap peas (or 1/2 bunch asparagus or 4-5 carrots, peeled and cut into sticks)
- 4 garlic cloves, sliced
- several pinches of red pepper flakes
In a nonreactive saucepan, heat the vinegar with the salt and sugar until they are dissolved. Remove from the heat, and add the cold water.
When the vinegar mixture is cool, pack the sugar snaps (or asparagus or carrots), garlic and pepper flakes into 3 half pint (8 oz) jars. Cover with a non-reactive lid.
Store in the refrigerator. Snap peas or asparagus will be pickled in about 5 days; carrots may take a few days longer.