My Easy Fridge Pickles Recipe
Easy Fridge Pickles (No Cooking Required!)
If you’re looking for a ridiculously simple way to elevate your sandwiches, these Easy Fridge Pickles are perfect. They also enhance salads and snack boards. They will become your new best friend. With just a handful of ingredients, zero cooking, and max flavor, they’re a go-to staple in my kitchen.
I’ve made quick pickles with red onion for ages—they’re tangy, vibrant, and ridiculously versatile. This time, I added daikon radish for the first time. Let me tell you, it’s a match made in pickling heaven. Daikon is crisp, a little sweet, a little peppery, and it soaks up that vinegary goodness beautifully. Now I’m wondering why I didn’t try it sooner!
What I love most about fridge pickles is how easy and forgiving they are. No boiling, no sterilizing, no canning equipment needed. You just toss everything in a jar, let the fridge do its magic, and boom—instant flavor boost. It’s the perfect way to use up spare veggies and reduce food waste, too.
Why Make Fridge Pickles?
- Zero cooking: All you need is a jar and a fridge.
- Customizable: Use what you have—cucumbers, carrots, cabbage, jalapeños, you name it.
- Quick turnaround: They start tasting great after just an hour, and even better the next day.
- Keeps well: Stored properly, they’ll stay crisp and flavorful for up to two weeks.
They’re also a fun little kitchen project. They give you a big reward. This is perfect for meal prep. It’s great for adding a pop of something special to your everyday meals.
Other Recipes and Links
You can watch me make these pickles in this video: Spend Some Time In The Kitchen With Me
Pair it with this lovely crusty bread recipe: Simple and Quick Crusty Bread Loaf
Easy Fridge Pickles Recipe (Red Onion + Daikon)
Ingredients:
- 2-3 medium red onion, thinly sliced
- 1 daikon radish, peeled and sliced into thin rounds or matchsticks
- 1 cup white vinegar (or apple cider vinegar for a slightly sweeter, fruitier taste)
- 1 cup water
- 3 tablespoon castor sugar
- salt and pepper to taste
- Optional flavor boosters:
- A few black peppercorns
- 1 small garlic clove, smashed
- A pinch of red chili flakes (if you like a little kick)
- Pickling spice (available in NZ)
Instructions:
- Prep the veggies: Thinly slice your red onion and daikon. Pack them into a clean jar or lidded container.
- Mix the brine: In a bowl or measuring jug, stir together the vinegar, water, sugar, and salt until fully dissolved. No heat required!
- Pour it in: Cover the sliced vegetables with the brine. Make sure they’re fully submerged. You can gently press them down or use a piece of parchment paper to keep everything in place.
- Refrigerate: Seal the jar and refrigerate for at least 1 hour. For best flavor, let them sit overnight.
- Store & enjoy: These pickles will last in the fridge for up to 4 weeks. They’re usually gone way before that in my house.
Serving Ideas
- Add to sandwiches and wraps for instant zing
- Toss into grain bowls or poke bowls
- Use as a topping for burgers, tacos, or hot dogs
- Pair with rich or fatty dishes like mac and cheese, ribs, or rice dishes
- Serve with cheese boards or charcuterie for a fresh contrast
Final Thoughts
I’m always amazed at how a few humble ingredients can turn into something so flavorful. These quick pickles are bright, crunchy, and endlessly useful. The red onion gives a sharp tang and gorgeous color. The daikon adds a refreshing, mellow bite that balances everything out. It’s definitely a new favorite combo.
If you try this recipe—or come up with your own veggie twist—I’d love to hear about it. Tag me or leave a comment so we can swap ideas!
Happy pickling!
