Every summer my mother’s refrigerator had at least one gallon of these crispy, flavorful, and fragrant Asian inspired pickles perking. They are the easiest way to begin an adventure in canning or fermentation. My favorite thing about the brine is it can be reused several times; I suggest you pour the brine on your compost pile when it becomes cloudy.
I make these quick fridge pickles regularly spring through fall, when Kirby cucumbers are in season and readily available. Any cucumber will do, so long as they are not waxed. If you prefer less heat, use half a hot pepper (or none at all).
Click here for this recipe: http://homesteadhumor.com/asian-inspired-quick-pickles/
