Remember when Dennis and I made pickles with Splenda? Well I am happy to report that they turned out swimmingly! The sweet onions are superb - you can't even tell that it's not real sugar and the cinnamon and anise make them so spicy I couldn't believe it! Anywho, while we canned the four separate jars, we also took the veggies that wouldn't fit and mixed them in a tupperware and stuck them in the fridge. About a week later I made caldo de pollo and we ate the fridge pickles with the soup and tortillas, and they were so good! So, for those that are intimidated by canning, here's my recipe for quick and easy fridge pickles!
Mixed raw veggies, cleaned and cut into manageable pieces. Mine included carrots, beets, and fennel, but cucumbers, cauliflower, etc, would work well too.
2 tbsp dried whole mustard seeds
2 bay leaves
2 whole Thai chilies
1 tsp. whole coriander
1 tsp dried dill
1 tsp. salt
Enough cider vinegar (or a mix of almost any light-colored vinegar except distilled white vinegar) to completely cover your veggies.
Put all the ingredients in a nice large tupperware and let it sit for at least a week before eating. These will keep a good long time in the fridge. That's it! So yummy and so easy!