This is a simple formula adapted from David Lebovitz’s pickled radish recipe. It can be scaled as needed and used to pickle many a vegetable: peppers, onions, fennel, cauliflower, broccoli, shallots, turnips, kohlrabi … you name it.
- 1 cup water
- 1 cup vinegar (white, apple cider, white balsamic, champagne—any white vinegar)
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- 4 cups (roughly) thinly sliced vegetables: onions, carrots, turnips, radishes, watermelon radishes, peppers, fennel, shallots, etc.
- In a large non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, until the sugar and salt are dissolved.
- Meanwhile, place the sliced vegetables in glass jars.
- Pour the brine over top. Let cool to room temperature, then refrigerate. Store for weeks if not longer.
- Category: Pickle
- Method: Stovetop
- Cuisine: American
Keywords: refrigerator, pickles, simple, vegetables, preserve, summer, fall