Are you looking for a delicious condiment for barbecues and sandwiches? Fermented sweet and spicy pickles are the PERFECT summer pickle. A colourful mix of vegetables flavoured with garlic and ginger and blended by fermentation so that none of the flavours take over.
This simple no-cook and zero-waste recipe is one of my favourites. I usually make a batch as soon as barbecue season starts, then I reuse the brine for a continuous supply of pickles! See the section below for more details.
How to serve fermented sweet and spicy pickles
While my kids will eat pickles straight from the jar, here are a few more serving suggestions.
- Perfect for barbecues: These pickles are delicious on burgers, veggie burgers or hotdogs.
- Sandwiches: I LOVE sweet and spicy pickles in a cheese sandwich. They go perfectly with extra old cheddar.
- Charcuterie: A colourful addition to a charcuterie or appy platter.
- Salad: For a quick salad, toss a cup of pickled vegetables with lettuce for a salad.
- Toppings: I add a forkful of fermented pickles to pretty much every meal. They’re delicious as a side dish or served on top of a soup, stew or Buddha bowl. These sweet pickles are a probiotic alternative to sauerkraut for anyone with a sweet tooth.
Continuous Batches of pickles
The brine can be reused for several batches of pickles. When you’re almost done eating the pickles, fill a new jar with carrots, peppers, cucumber and onion. Then pour the brine over the vegetables. The ferment will go more quickly the second time, so only ferment for 1 day, then let the pickles sit in the fridge for another 3 to 5 days for the flavours to blend.
I usually make 2-3 extra batches of pickles from the original liquid.