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Pickles. They're so hot right now. Their sharp, bright flavors are instant pick-me-ups in salads, sandwiches, and all on their own. Making your own pickles is especially popular, with small-batch quick pickles -- aka refrigerator pickles -- being the easiest intro to pickle-making. And besides being simple to make, small-batch quick pickles don't take up a lot of fridge space and don't require fancy canning equipment -- just a stainless steel saucepan and a few sterilized jars. Store them in the fridge for up to two months. Give quick-pickling a try using 5 of springtime's best picks, fresh from your local farmers' market.

5 Quick Pickles with Springtime Produce

HillaryB used sweet rice vinegar instead of salty plum vinegar to pickle fresh radishes, and they turned out great. Read her whole review.

Pickled Radishes
Pickled Radishes | Photo by Meredith

A little sweet, a little tart, a whole lot of gorgeous, and ready in just one hour. Pile these on your next burger and get ready for the wow.

Pickled Onions
Pickled Onions | Photo by Meredith

This classic combo is what gives Vietnamese Banh Mi sandwiches their distictive kick. Keep a batch on hand to snazzy up wraps, burgers, and salads, too.

Pickled Daikon Radish and Carrot
Photo by Allrecipes Magazine

A quick 15-minute prep and an overnight soak is all it takes to make these quick pickled asparagus spears to enjoy with your springtime appetizers.

Take a few minutes to pickle fresh, crispy snap peas, then enjoy them for a couple of months. Watch the video to see how to make them.


Speaking of Pickling...