I know we’ve written about pickling before; so why again? But, it’s because I love this quick pickle method and its such an easy way to make vegetables taste zingy!

Here are a few new ideas.
We are pickling veggies every week here at FWF
It’s so colorful and delicious and a great snack.
BTW, you can use any vegetable… any!!!
Buy your Fall veggies from the local market and start pickling!



Print Recipe Pickling
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes


  • 1 pound radish, carrots, or cauliflower
  • 1 cup rice wine vinegar
  • ½ cup water
  • ½ cup sugar
  • 1 tablespoon salt
  • 1 teaspoon coriander
  • 1 teaspoon black peppercorn
  • 1 teaspoon fennel seeds
  • 1 teaspoon mustard seeds
  • 4 bay leaves


  • Clean and thinly slice radish, carrots, or cauliflower.
  • In a medium saucepan bring the vinegar, water, and seasoning to a boil for 5 minutes.
  • In a clear 1-quart jar pack the thinly sliced vegetable until they are tightly stuffed.
  • Pour the brine over the vegetables to cover completely.
  • Let it cool, then cover and refrigerate.
  • The longer you pickle the vegetable the better.