Fridge Pickles-The Quicker Veggie Pickle

Harvesting your veggies and chowing down on them raw is always a great option but today we wanted to share our favorite way to get a punch of veggie flavor while preserving them for longer: fridge pickles.

Most sturdy veggies do well as fridge pickles. Anything from radish to zucchini to green beans can be preserved easily for a few extra weeks by following the basics of the below recipe.

Basic Pickled Veggies - Makes 1 pint jar of pickles

  • 1 ½ cup prepared veggies**
  • ¾ cup vinegar (we recommend apple cider or white vinegar for your first batch)
  • ¾ cup hot water
  • 1 tablespoon of sugar, plus more to add if needed
  • 1 tablespoon of table salt, plus more to add if needed
  • 1 large clove of garlic, cut in half
  • 1 teaspoon black peppercorns (optional)

  1. Pack a clean pint sized ball jar with the prepared veggies, leaving about 1 inch of room at the top of the jar. Add in halved garlic clove and peppercorns if using. 
  2. In a 2-cup measuring cup or other vessel combine your vinegar, hot water, sugar, and salt. Stir until the sugar and salt are fully dissolved in your brine. 
  3. Taste the brine. It should taste vinegary but also have a pleasant sweet and salty taste. If you’d like, add another teaspoon of sugar, salt, or both to achieve desired flavor.
  4. Pour the hot bring over the veggies packed in your pint jar. Some may float so make sure there is enough brine in the jar to touch all of the veggies. Discard any extra brine.
  5. Let sit for a few minutes then cover and refrigerate. 

Quick pickled veggies are ready to eat in 24 hours and can be stores for up to 3 weeks. The flavor may deepen or change as they sit in the brine.

**The way you prepare your veggies will depend on the specific veggies you’d like to pickle. Feel free to try a few different preparations, but below are some general recommendations that we think work great.

Root veggies: thinly slice into any shape you’d like (be sure to peel carrots and beets)

Summer Squashes: peel if needed, slice into coins or ribbons

Cucumbers: cut into coins or spears

Green Beans: cut of the ends and pickle whole

Try this

There are lots of ways to modify the above recipe to suit your needs. You can add red pepper flakes or a small chili pepper to add heat, dill or other herbs for a more complicated herby flavor, or triple the garlic for garlicky wonder. The possibilities with this basic fridge pickle recipe are nearly endless.

Made something amazing? Share a picture and tag us on Facebook or Instagram @citygrange. We’d love to see what you’re making from your harvest.