With an abundance of spring produce floating around my fridge, I had to get creative. Thankfully, I’ve recently learned that you can truly pickle anything. And what better way to spend a summer afternoon than saving all of the fruits and veggies of the season?
Plus, you can preserve all the freshness of spring to enjoy all summer long. I’ve rounded up five of my favorite quick pickled recipes perfect for a refreshing snack, to garnish a cocktail, or as an addition to a charcuterie platter.
Spring Pickled Ramps: It’s about time to say goodbye to our spring veggies like fiddleheads, rhubarb, and ramps, right? Wrong! Preserve the last of your harvest in this za’atar brine.
Pickled Radishes: All you need is ten minutes, an assortment of spices, and vinegar to make this vibrant batch of pickled goodness. The radishes keep that crunch and really soak up the peppered garlic flavors.
The Quickest Spicy Pickled Green Beans: These spicy green beans are delicious on their own to snack on, and even more delicious tossed into your Bloody Mary.
Pickled Fennel: This versatile veggie is extremely underrated. Considering fennel is best autumn through spring, it’s a great idea to preserve this slightly sweet, citrus snack for the summer months.
Pickled Brussels Sprouts: The lovely gift wrapping aside, these brussels sprouts are a guaranteed crowd pleaser. The secret? Cardamom!
Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.