Let’s Preserve: Refrigerator Spring Pickles

By Kathleen Savoie, Extension Educator, University of Maine Cooperative Extension

asparagus spearsAsparagus, ramps, parsnips, radishes, and pea pods are some of the first spring vegetables to appear and what better way to take advantage of these harbingers of spring than to make quick refrigerator pickles!

Step 1. Prepare Vegetables

Wash and chop vegetables into the desired shape you would like for pickles. These tender spring vegetables do not require any cooking prior to pickling.

Step 2. Select Flavorings

Get creative with fresh or dry flavorings. Mix and match from the following suggested list of fresh and dried herbs and spices to add up to 2 tablespoons per jar.

Dry Fresh
Bay leaves Jalapeno or habanero pepper
Celery seed Dill
Chile peppers Garlic
Cumin seed Oregano
Dill seed Shallot
Mustard seed Horseradish
Pickling spice

Step 3. Pack Vegetables

Pack prepared vegetables snugly into washed pint-sized canning jars or similar sized glass or heatproof plastic containers with lids.

Step 4. Make Brine

Make either sweet or sour brine using the following recipes:

Sour Brine
Sweet Brine
3 cups white or apple cider vinegar (5% acidity) 3 cups white or apple cider vinegar (5% acidity)
3 cups water 3 cups water
3 Tbsp. canning/pickling salt 2 Tbsp. canning/pickling salt
2 Tbsp. sugar 1 ½ cups sugar

Bring brine to a boil and let boil for 2 minutes. Remove from heat.

Step 5. Fill Jars with Brine

Carefully fill the jars with brine to within 1/2 inch of the top of the rim. Place the lids on the jars and refrigerate. Allow flavor to develop for 1 – 2 days before serving.  Use within 2 weeks.

Also see Bulletin #4044, Let’s Preserve Pickles.

Information in this publication is provided purely for educational purposes. No responsibility is assumed for any problems associated with the use of products or services mentioned. No endorsement of products or companies is intended, nor is criticism of unnamed products or companies implied.

© 2014

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