Edited by post on September 3, 2015, 5:41 pm
My naturally fermented pickles were a total failure. Mushy and too salty and they molded. I had to throw them out. But the recipe below, for refrigerator pickles, is dependable and I've used it for both carrots and for zucchini with a few onions added. I haven't tried it with cucumbers, so I can't vouch for those. It's very unusual. Not sure everyone would like it but I think they're scrumptious. The recipe says they keep a month but I've kept them longer.
I found this recipe online but now I can't find the website any more, so I can't give proper credit. It makes a scant two quarts, depending on how tightly you pack the veggies into the jars. With the zucchini, I added a grape leaf to the bottom of each jar because I read somewhere that it keeps the veggies from getting soft. It definitely worked---the zucchini stayed deliciously crispy.
1 pound carrots, peeled and cut into sticks 1/3 inch thick. (I actually use more than this, almost 2 pounds. If I end up with more than fit in the jars, I just eat them.) (For zucchini I used chunks about 1/2 inch in size until I filled two quart jars about 3/4 full. I don't see that it matters what shape you use.)
1 1/2 inch fresh ginger root, peeled and sliced thin
1 1/4 Cup water
1 Cup apple cider vinegar
scant 1/4 cup honey
2 garlic cloves, lightly crushed
1 Tbsp dried dill (I had dill seeds so I used about a half teaspoon of those)
1 scant Tbsp cumin
1 1/2 Tbsp coarse salt
Bring a medium pot of water to a boil. Add carrots and simmer 1 minute. (I did not cook the zucchini). Drain, rinse, cool. Put in jars.
Add remaining ingredients to a pot and bring to a boil. Simmer 2 minutes. Pour over carrots. Cool. Cover and chill at least 1-2 days.
Let me know if you try them, and what you think of the taste. I think the recipe would work for many different veggies, and I'm thinking of trying it with parboiled green beans. I like the marinade so much, when the pickles are finished, I use some of it for salad dressing. :-) I'm not much of a pickle-maker so this is the only recipe I have.