Seasonal Veggie Fridge Pickles

Oh English. You funny little language.

In a sensible world, we’d have different names for all of the pickles: canned, fermented and fridge pickles; pickled cucumbers, carrots and veggies of every kind. But the world is not sensible.

Nevertheless, we offer this simple, easy pickle recipe. In a complex challenging world, some things are just deliciously easy.

A fridge pickle is not intended to preserve food for a long period of time; quite the opposite in fact. A fridge pickle is meant to be so delightfully fresh and crunchy that you eat them all sooner than you meant to. Perfect as a garnish for appetizer plates, as a zesty addition to salads, or simply as a healthy, refreshing snack: the fridge pickle is a simple, tasty beast.

Because it is not intended for long storage, it is easy to adapt the recipe to suit the season or the ingredients at hand. Here’s a basic recipe to start from. Some of our favorite veggies for this recipe include: squash, cucumbers, green beans, carrots, beets, turnips, fennel, hot or sweet peppers, onions, etc. You can keep each vegetable separate, or mix them together, where their flavors will compliment and enliven each other. Beets will turn the brine a glorious pink. Fennel imparts a subtle sweetness. Whatever vegetables you choose, make sure they are fresh and well-scrubbed. Get picklin’! 

Yields: 1 quart 

20 minutes prep + 1 week

Directions:

1. Prep Your Veggies and Jars

Peel or trim the vegetables, according to type, and cut them to fit the size jar you will be using. This recipe makes 1 quart, but the brine can be split between several jars, as we have done here.

Wash all jars in hot soapy water.

2. Make the Brine

Prepare all ingredients as directed.
Combine vinegar, water, salt, sugar and dry spices in a large saucepan. Bring to low boil over med-high heat. Simmer 2 minutes, remove from heat, and cover. Reheat to simmer if needed, before filling jars.

3. Pack and Fill the Jars

Place fresh dill, garlic and chillies, if using, into the bottom of the jar, then pack vegetables in tight but without crushing them.

Ladle hot brine over vegetables, leaving 1/2-inch headspace.

4. Let Cool and Store

Wipe rim, and close lid on jar. Here we've used the Fido and Le Parfait canning jars. Allow to cool 1-2 hours on the counter, then place in the fridge and wait 1 week before trying, if you can wait! 

Over to You

It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.