Pickled Veggies Recipe

Wash and trim

Wash all vegetables thoroughly. Peel carrots and daikon (if using). Trim ends from cucumbers and radishes. Slice vegetables as specified: carrots into matchsticks or 1/4" rounds, cucumbers thinly sliced, red onion thin half-moons, radishes thin rounds, daikon/jicama matchsticks, tomatoes halved.

If you prefer very crisp carrots, blanch: bring a small pot of water to a boil, add carrot pieces for 30–45 seconds until just bright, then drain and plunge into the ice water to stop cooking. Drain thoroughly before packing jars.

Tightly pack prepared vegetables into clean 1-pint jars. Pack upright or layered, leaving about 1/2" headspace at the top. Add a sprig of dill or a small cilantro sprig into each jar if using.

Combine brine ingredients

In a small saucepan combine 1 cup white vinegar, 1 cup water, 2 tablespoons granulated sugar, and 1 tablespoon kosher salt. Add 1 teaspoon black peppercorns, 1 teaspoon mustard seeds, 1 teaspoon coriander seeds if using, 1 teaspoon red pepper flakes if using, and 1 bay leaf if using.

Heat brine

Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and salt dissolve. Once it simmers, remove from heat. Let it rest 1–2 minutes so the spices bloom.

Pour the hot brine carefully over the packed vegetables in the jars, filling to within 1/4"–1/2" of the rim so vegetables are fully submerged. Use a clean spoon to press down any air bubbles and add more brine if needed to cover.

Wipe rims with a clean cloth, seal with lids, and let jars cool at room temperature for about 30 minutes.

For quick refrigerator pickles: chill jars in the refrigerator. They will be ready to eat in about 2–6 hours, best after 24 hours. Consume within 3–4 weeks, refrigerated.

For slightly softer, faster infusion, leave jars at room temperature for 1–2 hours before refrigerating, but do not store unrefrigerated long term since these are not processed for shelf-stability.

Serve pickled vegetables chilled as a condiment, side, salad topper, or in sandwiches and tacos.

Store in the refrigerator up to 3–4 weeks. Use a clean fork to remove vegetables to avoid introducing contaminants.