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Quick Veggie Pickles

Easy refrigerator pickles which are infinitely adaptable. Swap out rice vinegar for apple cider vinegar. Used honey instead of sugar. Great for cauliflower, carrots, peppers, zucchini or other vegetables

  • Author: Serena Ball
  • Yield: 2 cups pickles 1x

Ingredients

Scale
  • 2 cups pickle-sized pieces of cauliflower, carrots, peppers or other vegetables
  • 1 1/4 cup water
  • 1 1/4 cup rice vinegar
  • 1/4 cup + 1 tablespoon sugar
  • 1 tablespoon + 1 teaspoon kosher or sea salt
  • 1 piece (1/2-inch square) fresh ginger, peeled and sliced
  • 1 pinch crushed red pepper

Instructions

Cut vegetables into pickle-sized pieces. Place in a large glass bowl.

In a medium saucepan, combine all ingredients except veggies. Heat ingredientes to boiling and pour over radishes. Cool. Store in the refrigerator.

Notes

If you use honey instead of sugar, use 1/4 cup, not 1/4 cup + 1 tablespoon.