My Easy Fridge Pickles Recipe
Quick, crunchy fridge pickles made with simple pantry ingredients. No canning needed, ready fast, and perfect for sandwiches, burgers, or easy sides.
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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
- Thinly slice your red onion and daikon. Pack them into a clean jar or lidded container.
- In a bowl or measuring jug, stir together the vinegar, water, sugar, and salt until fully dissolved. No heat required!
- 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.
- Seal the jar and refrigerate for at least 1 hour. For best flavour, let them sit overnight. These pickles will last in the fridge for up to 4 weeks. They’re usually gone way before that in my house.
Notes
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