Fridge Pickles with Fennel and Mustard Seeds
I remember pickling day at Grandma’s house, and I loved having the pickles on hand for months afterward. But. Isn’t it nice to have a quick alternative—we’re talking 5-minutes-quick—when you really want pickles right now and you don’t have the stamina to spend a whole day in the kitchen? That’s where fridge pickles come in.
These suckers are super crisp, and the flavors are bright and punchy in a way that only quick pickles can be. This time around we used cucumbers and onion, but don’t let our choice limit you. You can add in other veggies like cabbage or snap peas, or even carrots or green beans if you blanche ’em and shock ’em in a bit of ice water first. Yum.
Fridge Pickles with Fennel and Mustard Seeds
Active prep time: 5 minutes
Inactive prep time: 3 hours
Makes about 16 oz.
Ingredients
3/4 lb cucumbers
1 small-medium onion
1 tablespoon salt
1 teaspoon sugar
1/2 cup vinegar
1 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground black pepper
Directions
- Slice the cucumber and onion very thinly into 1/8-inch-thick rounds.
- Place the salt, sugar, vinegar, and spices in a mason jar and shake. (Optional: First crush the seeds slightly with a mortar and pestle to release a bit more flavor.) Add the vegetables, seal tightly, and place in the fridge.
- Shake every 30 minutes or hour for a few hours to evenly distribute the vegetables in the brine. The cucumbers will let out quite a bit of water and the brining liquid will substantially increase in volume.
- They’ll be ready for snacking in about 3 hours, and they’ll be good in the fridge for about a week (if you can keep them around that long).