One thing I bank on each summer is pickling fresh produce for picnics, sandwiches and savory snacking. I’m not the kind of gal who relishes a day of sterilizing jars, so imagine my delight when I discovered that you can “pickle” fresh vegetables in the fridge in a lightning-fast two days — no jar sterilization necessary. Sugar snap peas are my absolute favorite, and the market is currently bursting with them! I also used the lustrous summer squash and bright carrots in a Thai-inspired pickle. When green beans show up at the market, pickle them with the recipe from the sugar snap peas and add in extra fresh or dried dill — they’re simply wonderful this way. Refrigerator pickled vegetables keep in the fridge for up to a month, but for the best crunch eat them within two weeks.
Thai Spiced Refrigerator Summer Squash
Makes 1 quart jar
- 3 summer squash — I mixed yellow squash and tender zucchini, sliced into 3/18-inch rounds on a Mandoline or thinly sliced into rounds*
- 2 small, tender carrots, peeled and cut lengthwise into 2-inch strips*
- 3 small cloves garlic, peeled and smashed
- ¼ tsp. red pepper flakes
- ½ c. rice wine vinegar
- ½ c. white distilled vinegar
- 1 c. water
- 1 teaspoon fresh ginger, peeled and thinly sliced
- 1 Tablespoon kosher salt
- 2 teaspoons honey*
* available at the market
Layer the slices of summer squash, carrots and smashed garlic in a mason jar, leaving ½ inch open at the top. Mix the vinegars, water, ginger, salt and honey in a saucepan. Bring to a boil, stir and remove from heat. Stir in the red pepper flakes and let cool slightly, about three minutes. Carefully pour mixture over the vegetables pressing them down with the back of a spoon to be sure they are completely covered. Tap the jar gently against the counter to float air bubbles to the top and add more vinegar mix to fill the jar if needed. Let cool completely at room temperature, screw lid on tightly, and flip the jar upside down a few times to distribute the spices. Let marinate for two full days in the fridge.
Pickled Sugar Snap Peas
Makes 1 14 oz Jar
- ¾ pound sugar snap peas*
- ¾ cup water
- ¾ cup white wine vinegar (or distilled white vinegar)
- 3 small cloves garlic, peeled and sliced lengthwise
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seed
- 1 teaspoon whole dill seed
- 1 teaspoon mustard seed
- ½ teaspoon celery seed
- 2 teaspoons kosher salt
* available at the market
Break off the top tip of each shell, pulling it down the pod to remove some of the strings along the sides. Don’t worry about getting all of the strings, whatever comes off with the tip is fine. Tightly stack the pods in the jar and tuck the slices of garlic in among them as you go. Mix the vinegar, water, spices and salt together (no boiling needed) and pour over the peas to completely submerge. Tap the jar gently against the counter to float air bubbles to the top and add more vinegar mix to fill the jar if needed. Screw lid on tightly,and let marinate for two full days in the fridge.
Written by KJ Fields. She writes about people, projects and health from her place in Woodstock.