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 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.
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