Fridge-canned lemon cucumber pickles!

From Jason Enevoldsen

Fill your containers with a densely-packed mix of chopped:

• Japanese cucumbers
• Lemon cucumbers
• Shallots
• Garlic

Brine (per pint)

• 1/2 cup white vinegar (usually contains wheat or corn, choose a light vinegar that is safe for you)
• 1/2 cup cider vinegar (may contain undisclosed ingredients, choos a brand that is safe for you)
• 1 cup water
• 1 tablespoon pickling salt (makes clearer pickle brine)

Spices (total amount — approximately two teaspoons per pint)

• black pepper – whole (more of this)
• coriander seed (more of this)
• yellow mustard seed
• celery seed
• bay leaves (fresh)
• whole dried  thai peppers

Directions:

Boil the brine, chop the veggies.

Add the spice mix to the heated, sterilized canning jars.

Pack the jars with the veggies, fill to within 1/2-inch of the top with the brine. Add the lids and rings, process 5 minutes in a hot water bath, cool in temperate water and put in the fridge as soon as they’re touchably cool.

Be careful canning, follow sterile procedure to protect yourself and your food from bacteria.