Anybody Can Pickle!

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By Pamela Morgan

pickle 2


Ok. I know I know, we’ve written about pickling before; so why again?

It’s because I love this quick pickle method and its such an easy way to make vegetables taste zingy!!!

Here are a few new ideas.

We are pickling veggies every week here at FWF

It’s so colorful and delicious and a great snack.

BTW, you can use any vegetable… any!!!

Buy your Fall veggies from the local market and start pickling!

pickle 1


Pickling  Print This Post Print This Post

  • Prep Time: 10m |Cook Time: 5m |Total Time: 15m
  • Yield: 3 jars


  • 1 pound radish, carrots, or cauliflower
  • 1 cup rice wine vinegar
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 tablespoon salt
  • 1 teaspoon coriander
  • 1 teaspoon black peppercorn
  • 1 teaspoon fennel seeds
  • 1 teaspoon mustard seeds
  • 4 each, bay leaves


  1. Clean and thinly slice radish, carrots, or cauliflower.
  2. In a medium saucepan bring the vinegar, water, and seasoning to a boil for 5 minutes.
  3. In a clear 1-quart jar pack the thinly sliced vegetable until they are tightly stuffed
  4. Pour the brine over the vegetables to cover completely.
  5. Let it cool, then cover and refrigerate.
  6. The longer you pickle the vegetable the better.
  7. You can keep the jars refrigerated for up to 3 months.

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