Quick pickles (or fridge pickles) are vegetables pickled in vinegar, water, salt, sugar and spices, then stored in the fridge for summer scoffing, which is just about as long as they should last. Most of the season's bounty can be used. Super-fresh vegetables work best, cut into any shape you desire. These sandwich pickles are ready to eat after 2-3 days.
Directions
- Chop into even-sized pieces an equal amount of asparagus, beans, carrot, cauliflower, celery, coloured capsicums and courgette to fill 2 large (or 4-5 medium) jars.
- Toss with a handful of green olives, a bunch of chopped coriander or tarragon leaves and stems, 5 cloves smashed garlic and the zest of 2 lemons and pack into the jars.
- Heat 2 cups white vinegar, 2 cups water, the juice of the lemons, 4 Tbsp sugar, 1 Tbsp salt, 1 Tbsp coriander seeds, 1 tsp peppercorns and a small bunch of oregano until boiling.
- Fill jars, leaving a little room to top off with a pour of extra virgin olive oil. Seal with lids, cool and refrigerate. Eat after 2-3 days.
