Quickles

Ok, ok, if you are NOT into canning, read on.  

I made some quick pickles, refrigerator pickles, or...Quickles 

I didn't have the time or energy for canning today so I made some pickles which do not require the time or energy like regular pickles. Yay!

This "recipe" is a pretty loose guideline and is fully customizable 

-Some vegetables: I had a red and a green bell pepper and one English cucumber, cut up however you like(thick, thin, matchstick, whatever you like)

-2 cups vinegar: you can use any vinegar you like, I used apple cider vinegar

-2 cups water

-3 tablespoons coarse salt

-1/3 cup sugar, I like sweet pickles. If you do not, use like 2-3 tablespoons 

-Some spices: anything you like, SERIOUSLY. I had some red pepper flake, black peppercorns, cumin seeds, coriander seeds, fennel seeds

I'm using some ball jars just because I have them and like to use them but you really can use a nonreactive container of any kind, pyrex bowl, plastic container, just not metal please

Anyway, in a large pot, bring the water, vinegar, salt, sugar, and spices to a boil.

I sterilized my jars because I use them for everything from storing food to potted plants so I had to sterilize them

Set them aside, 

Begin filling your containers with the vegetables, pack them in there all snuggly with eachother 

Pour the vinegar water mixture into a pitcher type vessel(trust me, it's easier if you do)

Pour over the vegetables, leaving like 1/4-1/2 inch space on top

Put the lids on the jars, or lid on whatever container you're using 

Iet the pickles come to room temperature before putting them in your fridge

These are good for about 7-10 days

Enjoy