Spring Vegetable Pickling

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

Spring Pickling

I wrote about refrigerator pickles a few years ago but have upped my game a bunch since then. We’re talking beyond plain old cucumber action here.

This combination of spring vegetables feels like a pickle bouquet. Spring vegetables feel so elegant, so delicate, so youthful. The bright colors of the radishes, carrots  and sugar snap has me loving peeking in my refrigerator a bit more this week.

I also love that this is a quick recipe. Quick pickles. Quickles…

Let’s do this!

Spring Pickling

Spring Vegetable Refrigerator Pickles

  • 1 watermelon radish, scrubbed and quartered
  • 2 red radishes, scrubbed and halved
  • 6 whole spring carrots
  • 5 small fennel bulb slices, plus a few frond pieces
  • 10 sugar snap peas, trimmed
  • 1 cup white vinegar
  • 1 cup water
  • ¼ cup sea salt
  • ¼ cup raw honey
  • 2 garlic cloves, thinly sliced
  • ½ tsp dill
  • 1 tsp juniper berries

Place all vegetables in a clean jar. Drop in dill and juniper berries.

Combine vinegar, water, salt, honey, and garlic in a saucepan and bring to a boil. Turn off heat and pour hot brine into your jar. Let cool, cover and leave outside overnight to brine.

Place in refrigerator and it should be ready to eat within a week.

Spring Pickling

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