Name: Quick fridge pickles
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: 500ml (2 cups) white wine vinegar; 215g (1 cup) caster sugar; 19.20 gm sea salt; 250g baby cucumbers, cut into wedges; 400g baby carrots, peeled; 200g radishes, sliced; Bay leaves, to serve; Fresh thyme, to serve; Rosemary or dill sprigs, to serve; Black peppercorns, to serve; Coriander seeds, to serve; Chilli flakes, to serve; Fennel seeds, to serve

Quick fridge pickles

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Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

Whip up these zesty fridge pickles in just 15 minutes!

Ingredients:

500ml (2 cups) white wine vinegar
215g (1 cup) caster sugar
19.20 gm sea salt
250g baby cucumbers, cut into wedges
400g baby carrots, peeled
200g radishes, sliced
Bay leaves, to serve
Fresh thyme, to serve
Rosemary or dill sprigs, to serve
Black peppercorns, to serve
Coriander seeds, to serve
Chilli flakes, to serve
Fennel seeds, to serve

Instructions:

Combine vinegar, 500ml (2 cups) water, sugar, and salt in a saucepan. Stir over medium heat until the sugar and salt have fully dissolved.
Distribute the cucumber, carrot, and radish evenly among 3 sterilized 500ml jars. Add flavorings, leaving a 2cm space at the top. Fill the jars with the hot brine to cover the vegetables. Seal the jars tightly, flip them over for 2 minutes, then return them upright to cool. Refrigerate for 24 hours before enjoying. Store in the fridge for up to 2 weeks.

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