Originally posted and adapted from Oxbow Farm and Conservation Center blog.
Interested in making your produce last longer? Refrigerator pickling is a fast, easy way to eat a wide variety of your veggies. The best part? You can mix, match, and use whatever you have at home.
Sugar snap peas
Kale, collard, and chard stalks
Fresh herbs & spices
Dried herbs & spices
Equal parts any type of vinegar & water, roughly 1 ¼ cups each for a 16 oz. jar
¼ tsp sweetener (honey, sugar, maple syrup)
1 tsp kosher salt
3-4 cloves garlic or one whole shallot sliced thin, or chive blossoms if the timing is right
This is where you get to experiment! You don’t really need to add anything other than the above for a nicely-flavored, crunchy quick pickle, but you can definitely up the flavor profile. Just avoid tender herbs like cilantro and parsley that will degrade too much in the pickling liquid. 1 tsp of dried herbs (seeds, not leaves) or a few sprigs of fresh herbs should do the trick.
- Slice up your veggies – the thinner they are, the quicker they’ll be ready
- Fill the jar with your veggies and add your herbs and spices
- Bring pickling liquid to a boil and then remove from heat
- Immediately pour pickling liquid (carefully) over the contents of the jar
- Place lid on top, but do not screw on all the way (fingertip tight) to allow air to escape
- Let cool to room temperature
- Screw on the lid all the way and stick in the back of your fridge for a few days, a week or a few months. Eat them sooner for a crunchier pickle and let them sit for a more flavorful pickle!
Located in the Snoqualmie Valley, Oxbow Farm and Conservation Center grows food, native plants, and educates children and the general public about food, farming, and the environment. They are a King County CSA@Work program partner.