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.
Reading: how to make fermented sweet pickles
How to serve fermented sweet and spicy pickles
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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.
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I usually make 2-3 extra batches of pickles from the original liquid.
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