Cool, briny pickled veggies straight from the fridge are simple pleasures in life, especially when you make them yourself. We like to call them "quickles" or quick pickling. It is a great solution for preserving an abundance of vegetables from the garden. This simple formula can be adapted for almost any fresh vegetable; try different vinegars and/or spices to create your special pickled blend!
You can get your own fresh vegetables from the Sweet Farm garden through our CSA U-Pick Club! Sign-Up Now for the Fall Season!
- Wash and trim radishes. Cut into rounds, keep whole or slice vertically depending on radish shape.
- Fill mason jar with radishes leaving an inch of head space in the jar. Add spices.
- Combine all pickling liquid ingredients to your sauce pan and bring to a boil just to dissolve salt and sugar.
- Pour pickling liquid over jar contents, leaving an inch of head space.
- Cover with lid and cool to room temperature before putting in refrigerator.
- Ready in 2-3 days. Keep refrigerated for 2 months.
What you'll need:
- 6-8 radishes of any kind
- 1 quart mason jar with lid
- small sauce pan
- 2 cups vinegar (any type)
- 2 cups water
- 2 tbsp kosher salt
- 4-6 tbsp sugar (optional)
- 1 tbsp coriander seeds
- 2 tsp fennel seeds
- 1 tsp cumin
- 1 tbsp whole peppercorns
- 2-3 whole garlic cloves or 1 chopped garlic scape
- Calendula petals (optional)