how to pickle vegetables without canning
Donât worry if the liquid does not quite cover the cucumbers at first. Overnight, the cut pieces will release juices that will raise the level of the brine. For sweet refrigerator pickles, make a brine of 1 cup (250 ml) vinegar, one-fourth cup (60 ml) water, one-half cup (100 g) sugar, and 1 teaspoon salt. Heat the mixture just enough to dissolve the sugar. Pour over cut cucumbers, or a mixture of cucumbers and thinly sliced onions. If desired, add a light sprinkling of mustard seeds or red pepper flakes. For refrigerator dill pickles, make a brine of 1 cup (250 ml) vinegar, one-fourth cup (60 ml) water, one-fourth cup (50 g) sugar, and 1 teaspoon salt.