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A platter of crudités with spicy cashew dip.

Simple Pickled Crudité

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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.


  • Most recently, I pickled 1.5 lbs carrots and 1 large head cauliflower. For this amount of vegetables, I did 6x the recipe, which comes out to be: 6 cups each water and vinegar, and 1/4 cup each salt and sugar.
  • Look for slender carrots if possible: halving them lengthwise before pickling makes for a nice presentation.
  • I like to cut cauliflower into large-ish florets, also for presentation purposes. 


  • 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 or roughly chopped vegetables: onions, carrots, turnips, radishes, peppers, fennel, shallots, cauliflower etc.


  1. In a large non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, until the sugar and salt are dissolved. (See notes above for scaling this recipe up.)
  2. Meanwhile, place the sliced vegetables in glass jars.
  3. Pour the brine over top. Let cool to room temperature, then refrigerate. Store for weeks in the fridge if not longer.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Pickle
  • Method: Refrigerator
  • Cuisine: American