Fridge Pickles: hurry up and wait.

My first batch of Apple Cider Vinegar got done this week (there will be a tutorial on that as well) and I was eager to try making something with it.  A friend suggested fridge pickles, as I recently was given a large cucumber from someone's garden.  This is a very simple project and only took a few minutes to complete.  I love home made pickles because they can easily be customized to anyone's tastes.  Also, fridge pickles are much easier than canned or fermented pickles and anyone can make them!
For this project, you will need vinegar, water, and salt, as well as something to be pickled, spices of your choice, and a jar.

Within this list, there are a number of factors that you can customize to your taste.  Any vegetable can be pickled, and you can choose to pickle them raw for crunchier pickles, or blanched (in your brine) for softer pickles.  You can also choose any type of vinegar.  I chose ACV since I made it myself, and it is one of the most beneficial types of vinegar.  Salt should be non-iodized.  I chose a pickling salt we had in the cupboard.  Also, you can choose any spices that you enjoy!  I chose dried local dill, peppercorns, a spicy pepper from a friend's garden, coriander, and cumin.  I used 1/2 tsp of each spice.  Finally, if you like sweet pickles, you can add a tsp of sugar (or more if you want).  I chose not to use sugar, as I like sour pickles.

First, bring the following to a boil; 1 cup water, 1 cup vinegar, and 1 Tbsp salt.  Boil until the salt is dissolved.  In the mean time, cut up your veggies and put them in the jar with your seasonings.

Cover the veggies and spices with the brine and cover.  At this point, I like to label with the date the pickles will be done.  You should wait a minimum of two weeks, but three weeks is better.

That's it!  As you can see, it's a simple, quick process, with ample and tasty rewards.  Enjoy!
Feel free to leave comments on spice or vegetable combinations you try, and how they turn out!