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.
- 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.)
- Meanwhile, place the sliced vegetables in glass jars.
- Pour the brine over top. Let cool to room temperature, then refrigerate. Store for weeks in the fridge if not longer.
- Category: Pickle
- Method: Refrigerator
- Cuisine: American
Keywords: simple, quick, refrigerator, pickles