Interested in making your produce last longer? Heard that fermenting is all the rage AND it’s good for you? Refrigerator pickling is fast, easy way to eat well! The best part? You can mix, match, and use whatever you have at home!
Veggies
Radishes
Japanese wax turnips
Carrots
Beets (preferably baby, or sliced thin)
Peppers – jalapeño, bell, or sweet
Green beans
Sugar snap peas
Cucumbers
Rhubarb
Kale, Collard, and Chard stalks
Zucchini
Fresh herbs & spices
Rosemary
Lovage
Thyme
Tarragon
Dill
Cilantro root
Dill Flowers
Dried herbs & spices
Fennel seed
Coriander seed
Dill seed
Mustard seed
Celery seed
Peppercorns
Pickling Liquid
Equal parts any type of vinegar & water, roughly 1 ¼ cups each for a 16 oz. jar
¼ tsp sweetener (honey, sugar, maple syrup)
1 tsp kosher salt
3-4 cloves garlic or one whole shallot sliced thin, or chive blossoms if the timing is right!
Herbs/Spices
This is where you get to experiment! You don’t really need to add anything other than the above for a nicely-flavored, crunchy quick pickle, but you can definitely up the flavor profile. Just avoid tender herbs like cilantro and parsley that will degrade too much in the pickling liquid. 1 tsp of dried herbs (seeds, not leaves) or a few sprigs of fresh herbs should do the trick.
Directions
- Slice up your veggies – the thinner they are, the quicker they’ll be ready!
- Fill the jar with your veggies and add your herbs and spices
- Bring pickling liquid to a boil and then remove from heat
- Immediately pour pickling liquid (carefully) over the contents of the jar
- Place lid on top, but do not screw on all the way (fingertip tight) to allow air to escape
- Let cool to room temperature
- Screw on the lid all the way and stick in the back of your fridge for a few days, a week or a few months. Eat them sooner for a crunchier pickle and let them sit for a more flavorful pickle!
That’s all there is to it. Have fun experimenting, and be sure to share your results by tagging us on Facebook and Instagram!