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 flavour, 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 flavour 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 flavourful 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

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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 Tbsp castor sugar
• salt and pepper to taste
• Optional flavour 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:

1. Prep the veggies: Thinly slice your red onion and daikon. Pack them into a clean jar or lidded container.
2. Mix the brine: In a bowl or measuring jug, stir together the vinegar, water, sugar, and salt until fully dissolved. No heat required!
3. 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.
4. Refrigerate: Seal the jar and refrigerate for at least 1 hour. For best flavour, let them sit overnight.
5. Store & enjoy: These pickles will last in the fridge for up to 4 weeks. They’re usually gone way before that in my house.

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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

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Final Thoughts

I’m always amazed at how a few humble ingredients can turn into something so flavourful. These quick pickles are bright, crunchy, and endlessly useful. The red onion gives a sharp tang and gorgeous colour. The daikon adds a refreshing, mellow bite that balances everything out. It’s definitely a new favourite 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!