Snowman Overnight Refrigerator Pickles - Pickled radish and cucumbers

Ingredients

• 1daikon radish, washed and peeled (or 8 washed red radishes)
• 1carrot, washed and peeled
• 2celery sticks, cut into 7.5 cm pieces
• 1cucumber, washed
• 3 clovesgarlic, peeled
• 2 slicesginger, peeled and cut into coin-sized slices
• 2 stemscoriander, including the side branches
• 2dried or fresh chilli peppers (optional)
• 5black beans (optional, for the snowman's eyes)
• 15 ml (1 tbsp)salt, for marinating
• 240 ml (1 cup)water
• 5 ml (1 tsp)Sichuan peppercorns or black peppercorns
• 2star anises (optional)
• 80 ml (⅓ cup)distilled white vinegar
• 50 g (¼ cup)sugar
• 5 ml (1 tsp)salt

Instructions

1. 1

   Cut the vegetables

   Cut the daikon crosswise into 10 cm pieces. If you like, carve two pieces into balls for a snowman; alternatively, cut the radish into strips about 1.25 cm wide. Slice the carrot into rounds about 3 mm thick, optionally cutting them into flower shapes.

2. 2

   Shape the cucumber

   Cut the cucumber into 7.5 cm pieces, then halve each piece lengthways. Optionally, trim each half into a Christmas tree shape; otherwise, halve each piece lengthways again to make quarters.

3. 3

   Salt the vegetables

   Put the daikon, carrot, cucumber and celery in a large bowl. Sprinkle over 15 ml (1 tbsp) salt and rub it evenly over the vegetables, then leave them to marinate for 30 minutes.

4. 4

   Rinse and assemble

   After 30 minutes, drain the vegetables and rinse them with clean water. If making a snowman, use a toothpick to join the daikon pieces and use two black beans for its eyes; sesame seeds can also be used.

5. 5

   Fill the jar

   Put the two coriander stems in the bottom of a 475 ml (16 oz) glass jar. Add the daikon snowman, garlic, ginger, chilli peppers and salted vegetables.

6. 6

   Mix the brine

   Put all the pickle-brine ingredients listed above in a bowl. Stir with a spoon until the sugar has dissolved.

7. 7

   Cover the vegetables

   Pour the brine into the jar until all the vegetables are completely covered. Close the lid.

8. 8

   Chill overnight

   Refrigerate the pickles overnight before serving. Finish them within 1 week.

What are overnight refrigerator pickles?

Refrigerator pickles are vegetables preserved in a vinegar brine and kept chilled rather than processed for pantry storage. This American-style version takes inspiration from sweet-and-sour pickles, with daikon, cucumber, carrot and celery soaking together overnight.

The snowman and Christmas-tree shapes make the jar especially festive, while the quick salting step helps season the vegetables before they meet the brine.

Nutrition and macros by portion

The nutrition label shows one serving as written: 45 calories, 0g protein, 0g carbs, 0g fat.

The daikon, cucumber, carrot and celery provide most of the carbohydrates, while the sugar contributes additional carbohydrate and the oil-free brine adds no recipe fat. The listed ingredients contain little protein; serve a portion with a protein-rich main and a grain or other filling side for a more balanced plate.

Choosing the vegetables

Daikon: Its broad shape is useful for carving a snowman, and it can also be cut into simple strips. Red radishes are offered as an alternative, though they are smaller and are less suited to making large snowman pieces.

Cucumber and carrot: Cut the cucumber into manageable pieces before shaping, and keep the carrot rounds thin so they fit easily into the jar. Celery adds another crisp shape to the mix.

Why salt the vegetables first?

The 30-minute salt rest draws moisture from the vegetables and gives them a head start on seasoning. Rub the salt over the pieces rather than leaving it in a heap in one spot.

Drain and rinse them after the rest, as directed, before adding them to the jar. This removes excess salt from the surface while keeping the vegetables ready to take on the brine.

Getting the brine right

Dissolve the sugar in the water, vinegar and seasonings before pouring the mixture over the vegetables. Stir until no sugar remains at the bottom of the bowl.

Sichuan peppercorns give the brine its specified peppery character; black peppercorns are the listed alternative. Star anise and chilli are optional, so you can leave them out if you prefer a simpler or milder pickle.

Shaping and packing

Simple cuts work perfectly well if carving is fiddly: the daikon can be cut into strips and the cucumber into quarters. If assembling the snowman, join its pieces with a toothpick and press on black beans or sesame seeds for eyes.

Pack the vegetables into the jar with the coriander, garlic and ginger, then pour in enough brine to cover everything. Keep the vegetables below the surface of the liquid.

Serving the pickles

Serve the pickles cold as a tangy, crunchy side alongside a meal, or add a few pieces to a lunch plate for a sharp contrast to richer foods. The different shapes make them particularly suited to a festive table.

Allow the vegetables to chill overnight before serving so they have time to take on the sweet-and-sour brine. The stated 40-minute preparation does not include this overnight refrigeration.

Recipe notes & tips

• Use a clean glass jar that holds about 475 ml (16 oz).
• Keep the vegetable pieces similar in size so they are easier to pack.
• Use a small, sharp knife when carving the snowman or tree shapes.
• Leave out the chilli peppers if you do not want a spicy pickle.
• Check that every piece of vegetable is covered by the brine before closing the jar.

Variations

• Simplify the shapes: Cut the daikon into strips and the cucumber into quarters instead of carving them.
• Use red radishes: Replace the daikon with 8 washed red radishes as specified in the ingredient list.
• Swap the peppercorns: Use black peppercorns instead of Sichuan peppercorns.
• Make it milder: Leave out the optional chilli peppers.
• Skip the star anise: Omit it for a less aromatic brine.
• Decorate with sesame: Use sesame seeds for the snowman's eyes instead of black beans.

Common mistakes to avoid

• Skipping the salt rest: Leave the vegetables with the salt for the full 30 minutes before draining and rinsing.
• Leaving excess salt on: Rinse the vegetables with clean water after marinating, as directed.
• Undissolved sugar: Stir the brine until the sugar has dissolved before pouring it into the jar.
• Exposed vegetables: Add enough brine to cover all the vegetables before closing the jar.
• Serving too soon: Refrigerate overnight so the vegetables have time to pickle.
• Keeping them too long: Finish the pickles within 1 week.

How to store

Keep the sealed jar refrigerated and finish the pickles within 1 week. These are no-cook refrigerator pickles, so do not store them at room temperature.

Frequently asked questions