Quick Pickled Vegetables


I'm a sucker for most anything pickled. Perhaps not a human toe, but I can be adventurous. I hopped on the pickle bandwagon at the ripe old age of five with the sickly sweet pickled beets in a jar which I would eat with almost every meal. I swear my pores wept beet juice. 

I made a batch of these vegetables the other day and had help from my seven year old daughter who eagerly helped me pick out some funky looking heirloom radishes, beets, and the most beautiful purple carrots I've seen in a while.

You can alter the veg according to taste. Cauliflower, bell peppers or fennel would be a nice alternative. Serve drizzled with some good quality extra virgin olive oil along side roasted meats, a nice sandwich or straight out of the jar.



  • 1 bunch baby carrots, peeled, quartered and blanched for 3o seconds to 1 minute
  • 3 medium yellow or red beets, peeled and sliced paper thin - use a mandolin if you have one
  • 1 bunch radishes, quartered
  • 1/2 english cucumber sliced into 1/2" rounds
  • 1/4 sweet yellow onion, sliced thin
  • fresh dill sprigs to taste
  • 3 cloves garlic, smashed
  • 2 tbs crushed red pepper
  • 1 tsp whole coriander seed
  • 1 tsp black peppercorns
  • 2 cups unfiltered apple cider vinegar
  • 2 cups water
  • 3/4 cups granulated sugar
  • 2 tbs sea salt
  • 3 18oz ball, weck or any other containers with a tight fitting lid

Evenly distribute blanched carrots and vegetables and dill into glass jars. Place garlic, red pepper, coriander, pepper, vinegar, water, sugar and salt into medium saucepan and bring to a simmer. Whisk to dissolve sugar and salt.

Pour hot brine over vegetables, making sure they're completely submerged. Let stand until vegetables have cooled and are room temperature. Cover and refrigerate for at least six hours.

Any leftovers can be stored in the fridge for about 4 weeks.