Summer is a wonderful time for fresh and in season foods like salads or grilled meats. I’ve been known to serve it on the side of egg dishes, it’s fabulous on tacos, and I will even confess to occasionally eating it straight out of the jar. If you’re making any of these dishes it can be delicious to add a gentle pickle as a condiment on the side. 

This recipe is not only super easy to make, it’s delicious and adds a nice fresh snap to whatever you’re serving. It’s also a bit of a DIY pickle project because you can change the recipe depending on what’s available or what you’re in the mood for. Although you can buy some of your vegetables already julienned into matchsticks I prefer to do it myself using a julienne peeler.  My preferred peeler is this wide handled, soft grip version by Oxo. If you’re making a lot of these pickles (something I’ve been known to do once summer arrives) a mandoline slicer is going to be faster and easier. 

One nice thing about this recipe is that the pickles continue to get more flavorful the longer they’re in the brine.  Once you’re done with the pickles the leftover brine is so wonderful that it’s nice for making a vinaigrette.

Quick Refrigerator Shredded Pickle Recipe

Print Recipe Pin Recipe

Ingredients

  

• ½ cup apple cider vinegar
• ½ cup white wine vinegar
• ½ cup water
• 1 clove garlic, minced
• ½ teaspoon kosher salt
• Seasonings: see note below
• 2 cups julienned veggies - carrots, red onion, vidalia onion, golden beets, zucchini, English cucumber, radish, kohlrabi, jicama

Instructions

 

• Wash and dry a wide mouth quart canning jar (or other large jar)
• Bring vinegars and water to a gentle boil
• Add garlic, salt, and seasonings, continue to boil until salt has dissolved
• Remove from heat and let cool 10 minutes
• Add the veggies to your jar
• Pour the still hot brine over the veggies
• Let the jar cool to room temperature before adding a lid and placing in the fridge
• Lasts 2-3 weeks in the fridge

Notes

Seasoning note:

Depending on what flavor you want you can use different herbs or spices.  For this amount of liquid I like to use 1-2 of the following:

• 1 bay leaf
• 1 teaspoon mustard seeds
• 2-3 sprigs of fresh herbs - thyme, tarragon, oregano, or dill
• If you don’t have fresh herbs you can use ⅓  teaspoon of dried 

Quick Pickle Vinaigrette

Print Recipe Pin Recipe

Ingredients

  

• Drain/strain your quick pickle jar to remove any floaty bits
• ¼ cup quick pickle brine
• Generous pinch of sea salt (taste it first to see if it needs it)
• 1 ½ teaspoons Dijon mustard
• ½ cup good quality ＊olive oil
• 1 tablespoon dried onions (I like to use my dehydrated vidalias here)
• ½ teaspoon minced fresh parsley

Instructions

 

• Whisk together brine, salt (if using) and mustard
• Slowly whisk in olive oil until mixture is emulsified
• Whisk in onion and parsley

  This recipe can be used immediately or stored in the fridge up to 2 weeks!

Notes

＊olive oil

This recipe can be used immediately or stored in the fridge up to 2 weeks