Fridge pickles are a great secret weapon to have up your sleeve. They liven up salads, add a zing to boring sandwiches, will blow your mind on tacos, and are THE BEST thing to eat while you absentmindedly stare at the contents of your fridge wondering what you feel like eating. As you can see, my enthusiasm for the topic is boundless.
Fridge pickles are SUPER easy to make. Can you measure, stir, and pour? You have what it takes. They also allow for endless flavor combinations. Make them spicy or not. Sweet or not. You do you. Let your imagination run wild!
If you’re not already running for the kitchen mason jar in hand, here’s a final plug: making fridge pickles is a (delicious) way to cut down on food waste. Among my many other highly virtuous resolutions, I’m trying to cut down on food waste year. I’ve found, even when I have the best of intentions, I end up tossing produce every week. Fridge pickles are becoming a part of my weekly fridge clean out routine.
(Before moving on, I’m going to – again! – highly recommend the cookbook, Six Seasons. It has a really great chart showing the best way to pickle a whole lotta vegetables.)
Here are three pickles currently in my fridge:
Lemony Pickled Cauliflower: Marisa McClellan’s blog, Food in Jars, is an endless resource for all things pickled, canned, infused, etc. etc. I added garlic, chili peppers, and peppercorns to make the cauliflower spicy and tangy. I’ve been adding these to salads or packing them for an afternoon snack, yum!
Pickled radishes: Radishes have a little bit of peppery spice all on their own, so I kept it simple with a basic brine from the aforementioned Six Seasons. (water + vinegar + salt + sugar) These are a great addition to taco night!
Pickled Carrots: I added garlic, thyme, and mustard seeds to compliment the carrots natural sweetness. These five spice pickled carrots are also worth a try.
Take these as suggestions/inspiration to get you started and pickle your little heart out!