Refrigerator Pickled Hot Peppers

The Brine:

1-1/3 cup water
2-3/4 TBS white vinegar
1-1/3 TBS kosher salt
Bring to a boil and stir to make sure salt is completely dissolved. Keep at a low simmer until you use it. This much brine will make about 1 pint jar of pickles.

Other Ingredients: 

Garlic, 1 to 2 cloves, peeled
Hot Peppers, sliced (any kind)

Directions: 

Place 1 to 2 cloves of garlic in bottom of pint jar. Pack jar to top with sliced hot peppers. Fill jar to top with hot brine. Secure lid on jar. Allow to sit on counter for 48 hours before refrigerating. Allow them to sit in refrigerator for 2 weeks before eating. They should keep (unopened) for 3 to 4 months. 

Optional:

For Hot Carrots, add sliced carrots and sliced onions to sliced jalapenos and garlic. 

Refrigerator Dill Pickles

Ingredients: 

1/3 to 1/2 pound cucumber slices (or summer squash)
1/2 cup white distilled vinegar
1/2 cup cold water
3/4 TBS kosher salt
1 clove garlic, sliced
1/4 cup fresh dill
1/4 tsp mustard seed, crushed
1/8 tsp red chili flakes
1/4 tsp black peppercorns

Directions:

1. Place all seasonings (except salt) in bottom of a 1-pint mason jar. Add cucumber slices, packing tightly.
2. Measure vinegar, water and salt into separate container and stir until salt is dissolved.
3. Pour liquid into jar, making sure to cover cucumbers completely. (Mix another batch if necessary.)
4. Screw lid tightly on jar and shake for about a minute. Put in refrigerator.
5. Shake jar every day for about a week. After a week, they are ready to eat!