Refrigerator Pickles

This is a favorite summer treat. When I think of pickles, I think of day long cooking and kitchen disaster! If you’ve ever wanted to dip your toe in the pickling pond, this is the way to do it – it’s easy and the result is nearly immediate. This will become a favorite go-to summer tradition – I promise! Here I’ve used gorgeous cucumbers, carrots, jalapeños, green beans, peppers, okra, ramps, shallots and cauliflower, to name a few. This dish was a natural and is one of my favorite summer creations. It’s vegan, whole30, gluten-free, and paleo, but on top of all that, its scrumptious and soul-satisfying. The brilliant thing is you can use any vegetables that you love to pickle. Use what I suggested, or try some new ones. We used a combination of celery seed, coriander, mustard seed and peppercorns,  but there are so many ways to vary this and make it your own. Rather than rigid recipes, I  like to provide guidelines and ideas to take and transform in your kitchen. I have never met a recipe that I don’t end up changing and I hope you do the same with mine. This was inspired by Ted Allen’s In The Kitchen (which, by the way, is a much loved book for me). I love to double or triple this recipe and have pickles to enjoy for months. They’re good two hours after you make them, and even better three days later. We enjoy them for everyday snacks. An absolute must-do. Produce provided by Melissa’s Produce.

Refrigerator Pickles



  • 10 cloves garlic
  • 2 cups white vinegar
  • 6 teaspoons kosher salt
  • Bunch of fresh dill sprigs
  • 1 teaspoon celery seed
  • 3/4 teaspoon coriander seed
  • 1 teaspoon mustard seed
  • 1 teaspoon peppercorns (black, pink or mixed)
  • Kirby cucumbers, quartered or halved
  • Carrots, peeled and cut into strips or halved lengthwise
  • French green beans
  • Cauliflower
  • Red peppers
  • Chilis, or jalapeños
  • Mason Jars

Create a brine by bringing 4 cups of water to a boil, reduce the heat so the water simmers and add the garlic and cook for 5 minutes. Then add the vinegar and salt and raise the heat to a boil, stirring until the salt dissolves. Remove from heat.

In mason jars, place a few sprigs of dill in each. Divide the seeds and peppercorns between the jars. Place the garlic from the brine into each jar. Pack the jars with the vegetables like a Christmas Stocking. I make a game by moving, adding, cutting and stuffing to try and get something in every crevice of the jar.

Bring the brine back to a boil and pour it over the vegetables, being sure to cover completely, let cool and refrigerate.



Add yours →

  1. I have to try this!

  2. I am so intimidated by the thought of making pickles. However, you have made this recipe simplicity itself. This is the marvelos genius of your cooking style.

    • Thanks so much Rami! You can do it! this is a lot easier than a day long sweating in the kitchen version, but the reality is they are fresh and delicious and you will eat them and they will be snapped up immediately.

  3. Love it!My mom used to make something similar with green tomatoes and garlic, it was to die for,but nobody seems to remember the recepie, I will try it this way. Do you close the jars after you pour hot brine over the veggies or do you wait to cool before you cover them ? Thank you , Niska .

  4. Hi,
    Love the simplicity of your recipe!
    Hoy long do they last before becoming too strong?
    For how long can one store them in the fridge?

  5. Hi, I’m definitely going to have to try your recipe! It sounds great. I love pickles- I can eat a whole jar of Bubbies Pickles in one sitting! Plus they’re fermented. Have you ever tried fermenting your pickles? I’ve heard it’s not hard, but I’ve always been too afraid to try.

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