Pickled spring vegetables have all the crunch and flavor you want in a snack without being at all filling. I make big batches and put them in canning jars to give away to my friends. They look really pretty and taste great. They keep refrigerated for 2 weeks.–Sara Foster
LC A Fickle Pickle Note
To some, a pickle isn’t a pickle unless it’s sealed in a glass jar and put up to last through the winter. It’s a definition that’s worked for quite some time, although to some of us, it seems a little exclusive. So we bring you this quick refrigerator rendition, which elegantly defies such old-fashioned notions, dispensing with canning jars and basement shelves and instead working its magic in a big bowl in the fridge. It’s a less robust, arguably more refined taste than the pickles of your childhood that intensifies the longer you leave the vegetables to soak up its goodness. You might say it imbues spring vegetables with a fickle pickle flavor.
Take note that if you plan on transferring the vegetables to tall canning jars and gifting them, you’ll need to double or triple the pickling ingredients in order to have sufficient liquid to cover the veggies. You’ll also need to craft a note that explains the pickles are best when kept in the fridge and noshed within a week or two–although we don’t think that last part will be a problem.
Pickled Spring Vegetables Recipe
- Quick Glance
- 20 M
- 8 H
- Serves 10 to 12
- For the pickled spring vegetables
- 1/2 cup white wine vinegar
- 1/4 cup sugar
- 1 tablespoon yellow mustard seeds
- 2 fresh thyme sprigs
- 2 dried bay leaves
- 1 cup cold water
- 1 bunch (about 8 ounces) pencil-thin asparagus, ends snapped off
- 8 ounces baby summer squash, such as patty pan, trimmed
- 1 bunch radishes, trimmed and scrubbed
- 6 ounces fresh beans, such as green beans or pole beans, stem ends trimmed
- 6 ounces haricots verts, stem ends trimmed
- 6 ounces sugar snap peas or snow peas, topped and tailed and strings removed
- Sea salt and freshly ground black pepper
- For the mustard seed vinaigrette (optional)
- 2 tablespoons white wine vinegar
- Grated zest and juice of 1 lemon
- 1 tablespoon yellow mustard seeds, or to taste
- 2 teaspoons Dijon-style mustard, or to taste
- 1 clove garlic, minced
- 1/3 cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Make the pickled spring vegetables
- 1. Combine the vinegar, sugar, mustard seeds, thyme, bay leaves, and water in a medium saucepan and bring to a boil.
- 2. Place the vegetables in a large heatproof bowl and pour the boiling pickling liquid over them. Cover and set aside for about 5 minutes, stirring once.
- 3. Meanwhile, fill a large bowl with ice water. Scoop the vegetables out of the pickling liquid and transfer them to the ice bath, reserving the pickling liquid. Let the vegetables chill in the ice bath until they’re completely cooled. Meanwhile, let the pickling liquid come to room temperature.
- 4. Drain the vegetables and transfer them to a large bowl. Pour the cooled pickling liquid over the vegetables and season to taste with salt and pepper. Cover and refrigerate for at least 8 hours or up to 2 weeks, depending on the desired intensity of flavor. (If the vegetables are left for merely a day or so, the pickle flavor will be quite faint; the flavor will intensify the longer they are allowed to steep in the liquid.) Stir the pickles as often as you think of it.
- Make the mustard seed vinaigrette (optional)
- 5. Stir the vinegar, lemon zest and juice, mustard seeds, mustard, and garlic together in a small bowl. Gradually whisk in the olive oil. Season with salt and pepper to taste. (May cover and refrigerate for up to 1 week. Whisk before using.)
- Assemble the pickled vegetables
- 6. Remove the pickled vegetables from the liquid, discarding the liquid. If desired, toss the vegetables with the mustard seed vinaigrette. Arrange on a platter and crunch to your heart’s content.
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Pickled Spring Vegetables Recipe © 2007 Sara Foster. Photo © 2007 Quentin Bacon. All rights reserved.
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