Chapter 9 · Preserving and Storing Pickles
How to Make Fridge Pickles (No Canning Needed)
Refrigerated pickles are a quick and easy way to enjoy fresh pickles without the need for canning. They are perfect for small batches and have a shorter shelf life but are packed with flavour.
How do you make fridge pickles?
Pack prepared vegetables into clean jars, pour over cooled pickling brine until they are fully submerged, seal, and refrigerate.
Prepare your jars
Sterilise your jars and lids by washing them in hot soapy water and rinsing well.
Pack the jars
Pack your prepared vegetables into the jars, leaving about 1-1.5 cm (1/2 inch) of headspace.
Add the brine
Pour the cooled pickling brine over the vegetables, ensuring they are fully submerged and leaving 1-1.5 cm (1/2 inch) of headspace.
Seal and store
Wipe the rims, seal the jars, and store them in the fridge. Fridge pickles are usually ready to eat after 24 hours and can be stored for up to 2-4 weeks.
How long do fridge pickles take to be ready?
Fridge pickles are usually ready to eat after 24 hours.
How long do fridge pickles last?
Fridge pickles can be stored for up to 2-4 weeks. Keep them refrigerated at all times.
Do fridge pickles need to be canned?
No. Fridge pickles are not processed in a water bath, so they are not shelf-stable: they rely on the vinegar brine and the cold of the fridge. Keep them refrigerated from the day you make them.
What vegetables are good for fridge pickles?
Crisp vegetables cut thin or small, because they take up the brine quickly. Radishes, cucumbers, carrot sticks and cherry tomatoes are all good places to start.
How long should I wait before eating my pickles?
It depends on the recipe. Quick pickles can be ready in 24 hours, but most pickles benefit from at least a week of sitting to allow the flavours to develop fully.
Sterilise your equipment, stick to the brine ratios in your recipe, and if a jar smells, looks, or tastes off - bin it. Read the full disclaimer.