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.
Recipe by Alexandra Stafford on June 6, 2018
Prep time: PT10M
Cook time: PT5M
Total time: PT15M
Rating
5 stars ( reviews)
Keywords
refrigerator, pickles, simple, vegetables, preserve, summer, fall
Ingredients
1 cup water
1 cup vinegar (white, apple cider, white balsamic, champagne—any white vinegar)
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.
Reviews
Tiffany Egge on 2018-09-30 (5 stars): Thank you! Also - I really like my pickles crisp and not so vinegary. Can i achieve this with less vinegar?
Helen Watson on 2019-05-20 (5 stars): Excellent!!! Can the brine be reused?
Thank you!!!
Gail Byrd on 2021-11-05 (5 stars): I love this recipe, and I tried to re-use the brine in a second jar of pickles. It was okay, but lost a lot of the tartness I prefer. I've decided that for our tastes, making a fresh brine every time will work best.
Kristi Wheeler on 2019-10-05 (5 stars): Out of all of the pickled vegetable recipes I've seen I love yours the best. Since, it's an easy formula to memorize! It makes it super easy to pickle just about anything! Thanks!
Vivianne on 2020-07-19 (5 stars): Thank you for posting this recipe. In my search for fridge pickles I have had to sort through a lot of specialized recipes. It is a good solid recipe with good results.
Connie on 2021-01-31 (5 stars): Love this simple pickle recipe. I use it all the time 💯👍 Do you have any pickling ideas for using capers and Kalamata olives. I always have to many
Deedee on 2021-10-26 (5 stars): Super easy pickle recipe. I use this as a base for all my pickled veggies. Thank you
