hot dog with easy zucchini friidge pickles

These pickles are super easy to make and are ready to eat within a day or two but can last for a few weeks. Finely slice the vegetables, stuff tightly into a sterilized jar or two and top up with the hot pickling brine. That’s it.

I made them all in my Breville Kitchen Wizz Pro, which comes with an array of attachments but I just used the slicer on a thin setting. It literally does all the work for you. You can finely slice a fennel bulb or a cup of radishes in a matter of seconds. Like 5 seconds. I’m not joking.

Breville food processor

For the zucchini pickle I cut them to fit the feeder compartment and lay them flat so they would slice lengthways into ribbons. The thinness of the vegetables allows them to interact quickly with the pickling brine so they are ready sooner.

quick and easy zucchini pickles

The fennel and radish pickle is inspired by one of my favourite salad recipes and I simply love the combination of these two vegetables together. The red skin of the radish seeps into the liquid making these a lovely light pink colour. The aniseed flavour of the fennel seems to mellow in the presence of radish – I have no idea why, but its kind of how I started loving fennel.

easy fridge pickled vegetables

As for pickled carrots, they are just too delicious. They tend stay quite crunchy and are fantastic to serve with slightly sweeter slow braised meat, like my ginger beer and hoisin pulled pork. Fabulous with sticky BBQ ribs too.

easy fridge pickled carrots

I always have jars of pickles in my fridge because they are fat free and add a massive amount of flavour to any sandwich. Fermented vegetables are good for you too, and if you don’t believe me Google it. According to Michael Pollan we should be including more of them in our diet. A few slices of these easy vegetable pickles on a cracker with cottage cheese changes the whole game immediately.

These pickled zucchini are delicious on a fat juicy hot dog.

How do you like to eat your pickles?

hot dog with easy fridge zucchini pickles

These recipes fill a 600ml – 700ml capacity jar.

 Basic pickling brine:

  • 150ml white wine vinegar
  • 100ml water
  • 1T sugar
  • 2t salt
  • 1t black peppercorns

Place all of the above in a small pot and bring everything to the boil ensuring hte salt and sugar dissolve.

To add to the jar: (all recipes)

  • 1 clove garlic, finely sliced
  • 1T chopped dill / fennel leaves

Radish and fennel

  •  150g radish
  • 1 large fennel bulb (2 small bulbs), trimmed
  • 2T lemon juice

Make the pickling brine as per recipe and add 2T lemon juice.

Set the slicer attachment on the Breville Whizz Pro to 1.5 – 2 (very thin) and slice the fennel and radishes. Press these into a sterilised jar with the sliced garlic and dill / fennel leaves. Top the jar up with the hot brine, seal and allow to cool. Store in fridge and use within 4 – 6 weeks.

Courgette / zucchinni

  •  6 – 8 courgettes trimmed

Make the pickling brine as per recipe.

Set the slicer attachment on the Breville Whizz Pro to 1.5 – 2 Cut the zucchini so that they ly flat against the blade to cut into ribbons. Press these into a sterilised jar with the sliced garlic and dill / fennel leaves. Top the jar up with the hot brine, seal and allow to cool. Store in fridge and use within 4 – 6 weeks.

Pickled carrots

Set the slicer attachment on the Breville Whizz Pro to 2. Cut the zucchini so that they lie flat against the blade to cut into ribbons. Press these into a sterilised jar with the sliced garlic and dill / fennel leaves. Top the jar up with the hot brine, seal and allow to cool. Store in fridge and use within 4 – 6 weeks.

* Disclaimer * This post has been sponsored by Breville South Africa. I am working on a few projects with their marketing team, including developing recipes using these amazing appliances. Breville appliances are exclusively available at @Home nationwide.

hot dog with easy fridge pickled zucchini

I look forward to connecting with you again in the future.

Visit my Drizzle and Dip Facebook page or Google+ to get updates of all my posts or subscribe up in the top right.

I can also be found enthusiastically pinning beautiful food images on Pinterest, and snapping pics of my life in Cape Town and what I eat on Instagram

SaveSave

9 Comments

  1. are these copyrighted i want to make and sell in the deli they look so good

  2. I had DELICIOUS pickled mushrooms in Italy recently. Looking forward to trying to make my own.

  3. My weekend will include a hot dog somewhere along the line. With pickles.

  4. Hi Sam!!! Nice recipe and of course nice recipes! Here in Spain we use to have and prepare at home these pickles….for exemple with coliflower, brocoli and with olives…mmmm….delicious.
    I take note of your recipe and sure I will try it…especially courgettes…!
    Thanks and kisses!

  5. Hey Sam Are you planning to do another of your food styling/photography courses any time soon? xx Sue

Leave a Reply