If you have an abundance of a certain vegetable, you want to reduce household waste or you’re looking for a tasty little addition to your next cook-up - then these quick fridge pickles are the answer! You can preserve them in sterilised jars as per my instructions below, but if you’d like to use them straight away (you’re making burgers/bahn mi/throwing a cheese platter together), you can just allow the mixture to reduce to room temperature and they’ll be good to go. The beauty of pickling, is that you can honestly use any ingredients you like. Trust me - I’ve pickled most things. If you need a little inspiration, I’ve given you some suggestions below. Enjoy!


Asparagus, beans, beetroot, cabbage, capsicum, carrots, cauliflower, celery, cucumber, fennel, mushrooms, onions, radish, squash, zucchini.


Garlic, chilli, ginger, peppercorns, bay leaves, dill, thyme, cloves, mustard seeds, celery seeds, dill seeds, fennel seeds, cumin seeds, coriander seeds, all spice.



  • Sterilised preserving jars

  • 500g vegetables of your choice

  • 2 cups apple cider vinegar

  • 2 cups water

  • 1 cup sugar

  • 2 tbsp sea salt

  • 1-2 tbsp aromatics of your choice


Cut vegetables into desired shape and size. Feel free to leave smaller veggies whole. Pack vegetables into jars.

In a large saucepan combine vinegar, water, sugar, salt and aromatics. Bring to the boil.

Carefully pour hot liquid into jar to cover vegetables, leaving 2cm from the top of the jar. 

Seal jar with lid and allow to cool to room temperature before transferring to the refrigerator. Pickles will be ready to eat within 1 day.