← All recipes
American · Preserve / ferment
Quick Pickled Vegetables
Cabbage, cauliflower, carrot, daikon and peppers simmered briefly in a sweet, turmeric-gold brine and chilled until crisp. They are tangy, a little spicy, and ready within hours. The leftover brine makes a good salad dressing.
- YieldMakes about 6 cups (1.4 l)
- Hands-on25 min
- Total3 h 26 min
- Difficulty
Ingredients
Brine
- 360 mlapple cider vinegar
- 360 mlwater
- 100 gsuperfine sugar
- 2 tspkosher salt
- 2 tspground turmeric
- 1½ tspcelery seed
- 1½ tspmustard seed
- 1½ tspdry mustard
- 2bay leaves
Vegetables
- ½small green cabbage, cut into 1.25 cm (1/2 in) pieces
- ¼ headcauliflower, cut into bite-size florets
- 1carrot, sliced 1.25 cm (1/2 in) thick on the diagonal
- ¼medium daikon radish, peeled and cut into 1.25 cm (1/2 in) dice
- ½sweet onion, diced
- 1red bell pepper, seeded and cut into thin strips
- 2Fresno chiles, seeded and minced
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.