15 Pickles You Can Make When Canning Isn’t Your Thing
Summer is prime canning season, and while the idea of having a fully stocked pantry full of canned goods to last the winter is quaintly attractive, few of us home cooks have that kind of time. Quick pickling is an easy alternative to canning because it only requires a small amount of produce, some vinegar, and a jar or two.
From cherry tomatoes to dilly beans, here are 15 quick refrigerator pickles to get you through summer and into fall.
Here’s a guide on quick pickling almost any vegetable. It delves into which vinegars to use (and which to avoid) and flavoring suggestions here as well.
Pickled ginger is part pickle and part condiment and an all-around unsung kitchen hero. Throw it in stir-fries or add the brine to cocktails.
Green beans are prolific garden growers and make surprisingly satisfying pickles. A hearty addition of dill, garlic, and red pepper give these beans a ton of flavor.
Cherry tomatoes are too tempting at the farmers market and I always end up with too many. But as luck would have it, cherry tomatoes make irresistible pickles that add a tiny bite to cold pasta salads.
A classic for good reason, these are the pickles you want to have on hand for sandwich platters and potato salads — and eating out of the jar at midnight.
Fermented pickles take just a little more time than quick pickles, but this recipe is a gorgeous use of garden tomatoes and will keep much longer in the fridge than fresh salsa.
Got underripe avocados? Pickle them. These pickles are great on tacos, sandwiches, and salads.
This might be the summeriest of summer recipes, because yellow squash — aka summer squash — supplies always runneth over in the summer and hold up well when pickled.
These pickled vegetables are perfect for those times when you have a little of this and a little of that waiting in the crisper drawer to be used up. Don’t shy away from the lacto-fermenting — it only takes a few days at room temperature.
These pickles should be in everyone’s fridge all year long. These pretty pink onions are perfect on tacos, sandwiches, pasta salad, green salads, eggs, avocado toast, and martinis, too.
There’s a residual problem with summer coleslaw that can be remedied by this simple pickle. You know how you buy a whole head of cabbage and a bunch of carrots and then you don’t use them all for slaw? This pickle was made to use up those extra ingredients.
This pickle recipe is great for using up those odds and ends that come out of the garden towards the end of the season. A green tomato, maybe a lone pepper, a few green beans — they are all welcome here.
Roots can include radishes, turnips, beets, and even carrots. Use a mix or make a batch with your favorite root. Add these to warm grain salads as the weather starts to cool off in the fall.
File this one under “I didn’t know you could pickle that!” Pickled mushrooms are another great addition to grain salads and give a pickle punch to stir-fries and miso soup.
Pickled grapes are a revelation. They are stunning on a cheese plate, where they pair well with rich, creamy cheese, but they are also fantastic in chicken salad.