If you’re an organised person, you’ve probably spent the last month pickling and bottling your summer harvest. (If reports of queues outside New Zealand supermarkets were anything to go by yesterday, then you probably spent yesterday panic-buying hand sanitiser and disinfectant.) Not me, on either count. As in most parts of my life, I’m the cricket who sang all summer and then realised they should have been storing stuff away for winter. I mean, you should see my Kiwisaver.
The good news is that you can have your fun – and your pickles – without all the hassle you might think is involved in such a task. Once you learn how to make fridge pickles, you’ll be every bit as smug as one of those people who does everything in advance.
How to make fridge pickles
To make a basic cold pickle brine, use a 1:1 ratio of water to vinegar, plus salt, sugar and flavourings (whole spices, garlic, chillies) to taste. Use your favourite kind of vinegar – I think white wine vinegar or apple cider vinegar are best. Here’s a sample pickling brew to give you an idea:
- ½ cup water
- ¼ cup white wine vinegar
- ¼ cup cider vinegar
- 1 Tbsp salt
- 1 Tbsp sugar
Put everything in a small pot set over medium heat. Stir well until the mixture is hot and the salt and sugar are dissolved. Add the spices/flavourings of your choice – about 1 tsp whole seeds to a cup of brine. Taste it to make sure you like the flavour – adjust the salt and sugar accordingly.
Pack whatever washed (and/or peeled) vegetables you want to pickle in a sterilised jar (cleanliness is even better than godliness when it comes to pickling – wash jars in hot soapy water, rinse well and heat in a 120C oven for 20 minutes. Soak lids in boiling water for 10 minutes, then dry thoroughly with a clean tea towel). I recommend the following, either separately or in a mixture:
- Carrots – slice them into long strips, lengthways
- Cucumbers – slice them into long strips, lengthways
- Chillies – keep them whole
- Radishes – slice them into discs or batons
- Zucchini – slice them into discs or batons
Make sure the vegetables take up all the room in the jar – but leave about a 2cm gap at the top. Pour over the brine to cover the vegetables, making sure there are no air bubbles (tap the jar on the bench to pop them, or poke around with a skewer). Seal tightly and store in the fridge until you’re ready to eat. These pickles can be eaten after 48 hours – and you’re best to consume them within two months.
Thanks to Amber Sturtz (of Taco Addicts fame) for an excellent pickling tutorial at a recent Welly Hospo Wahine event.
Lucy, I’ve meant to make some refrigerator pickles for the past few (probably 20–no exaggeration!) years. If somebody delivers some vegetables to me during this mess, I’ll make some. I do have a bit of extra time now! I made a pickle of sorts a few weeks ago and will be posting it on Thursday. Your gorgeous photos have me craving pickles, bread and cheese. Have the cheese, making bread tomorrow, now if only I could get my hands on some veg.
I need to try these! Oh jeab! Yes!! Pickles, cheese and bread with mayo!