Quick fridge pickles for beginners
Quick pickles take about ten minutes to make and are ready to eat the same day. Unlike traditional pickles, they aren't meant for the cupboard. They live in the fridge, which keeps them crisp and safe, and that makes them a gentle first step into preserving.
Choosing vegetables
Firm vegetables work best. Thinly sliced cucumber, red onion, radishes, ribbons of carrot and small cauliflower florets all stay crunchy in the jar. Wash everything well and cut the pieces to the same thickness, so the brine reaches them all at the same rate. Thin slices are ready within a few hours, while chunkier pieces are better left overnight. Soft or bruised vegetables turn mushy, so use the freshest you have.
Mixing the brine
Our everyday mix, the nukukagem brine, is easy to remember: equal amounts of vinegar and water, with a tablespoon of sugar and a teaspoon of salt for every 200 ml of liquid. Use a little more sugar for a sweeter pickle, or a little less for a sharper one. Any vinegar labelled at 5 per cent acidity or more works. Cider or white wine vinegar gives a milder flavour than malt, which can overpower delicate vegetables.
Filling the jar
- Wash a jar and its lid in hot soapy water, then rinse and drain them.
- Pack in the vegetables, along with any flavourings you like, such as a few peppercorns, mustard seeds, a sliced garlic clove or a sprig of dill.
- Heat the vinegar, water, sugar and salt in a small pan, stirring until the sugar and salt dissolve.
- Let the brine cool for a few minutes so the glass doesn't crack, then pour it over the vegetables until they are completely covered.
- Leave the jar to cool with the lid off, then seal it and keep it in the fridge.
How long they keep
Keep quick pickles in the fridge at all times and eat them within about two weeks. Always use a clean fork to lift them out, so no crumbs or other food get into the jar. If the brine turns cloudy or slimy, or the pickles smell off or show any mould, throw the whole jar away. Quick pickles are lovely in sandwiches, salads and rice bowls, and a spoonful of the brine makes a sharp base for a dressing.