• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Vegan Recipes for Those Who Love to Cook and Eat

  • Recipes
  • Work with Us
  • About
  • Subscribe
Home » Condiments and More » Easy Refrigerator Pickles with Flowering Chives

July 4, 2012

Easy Refrigerator Pickles with Flowering Chives

Jump to Recipe
Easy Refrigerator Pickles with Flowering Chives

These pickles are addictive, gorgeous and ridiculously easy to put together in minutes. Use whatever spices you already have on hand, a vinegar with 5% acidity and, in addition to cucumbers and red onion, any raw fresh vegetables you want. I added in the tips of some flowering chives I bought in Chinatown a week ago—besides looking lovely in the brine, they also tasted amazing and provided a contrasting spicy bite that complimented the other pickled components perfectly.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Refrigerator Pickles with Flowering Chives

EASY REFRIGERATOR PICKLES WITH FLOWERING CHIVES


  • Author: olivesfordinner.com
  • Yield: 2 small jars
Print Recipe
Pin Recipe

Ingredients

  • 3 cups of cucumber, thinly sliced on a mandoline
  • 1 small red onion, thinly sliced
  • 6 gloves garlic, halved and smashed
  • several springs of fresh dill
  • several springs of flowering chives
  • 3 cups pickling vinegar (5% acidity)
  • 1 cup water (optional, if you want a milder-tasting pickle)
  • 1 cup sugar
  • 1 tsp coarse sea salt
  • 1 tsp black mustard seed

optional spices to add

  • 1 tsp celery seed
  • 1 tsp red chili flakes
  • 1 tsp caraway seed
  • 1 tsp cumin seed
  • 2–3 bay leaves

Instructions

  1. Pack the cucumber, onion, garlic, dill and chives nicely into 2-3 Ball jars. Combine the rest of the ingredients together in a small saucepan and bring to a boil. Boil for one minute, uncovered.
  2. Pour the hot vinegar mixture into each of the jars and place the lid on immediately, then place in the refrigerator to marinate for 1-2 days without opening the lids. Use within two weeks.

If you made this recipe ...

Please leave a comment and a 5-star rating if you loved the recipe.

It helps more people find my site and helps me to continue creating new content!

You may also like:

Smoky Baba Ghanoush with Roasted Garlic
White Bean and Roasted Garlic Spread
Roasted Garlic and Sriracha Hummus
Spring Onion and Chili Pepper Sauce

Filed Under: Condiments and More Tagged With: basics

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin »

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

Search

Search by Category

Check these out!

Red Curry and Ginger Coconut Sauce

Red Curry and Ginger Coconut Sauce

CROSSROADS Spicy Moroccan Carrot Salad

Spicy Moroccan Carrot Salad

Balsamic Roasted Figs and Shallots with Herbed Socca

Balsamic Roasted Figs with Socca

Pasta with Roasted Red Pepper Sauce and Caramelized Shallots

Pasta with Roasted Red Pepper Sauce and Caramelized Shallots

Raw Cashew Cheese with Oil Cured Olives and Fresh Tarragon

Raw Cashew Cheese with Oil Cured Olives and Fresh Tarragon

Roasted Maitake Mushrooms in Sesame-Miso Broth

Roasted Maitake Mushrooms in Sesame-Miso Broth

Footer

About Erin Wysocarski

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We're glad you're here! More about Erin »

Interviews

Jackie Sobon of Vegan Yack Attack
Joni Marie Newman of Just the Food
Brian Patton, The Sexy Vegan

stay connected

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
HOME ∙ ABOUT ∙ CONTACT ∙ PRIVACY

Copyright© 2023 · Brunch Pro Theme by Shay Bocks