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Quick Pickled Vegetables
Side Dish / Plant-based / Vegan
(380 votes, average: 2.86 out of 5)
Loading...Here is a quick pickles recipe using snowball turnips, radishes, and Vidalia spring onions. Add them to snack boards or salads for a perfect crunchy bite or as a colorful garnish for sandwiches.
Recipe by Allison Smith, farm-to-table living expert and a founding partner at Olivette Riverside Community and Farm near Asheville, N.C. As the region’s first “agrihood,” Olivette is built around a four-season organic farm, and designed to connect people with nature, community, and their food.
Ingredients
1 bunch of turnips
1 bunch of radishes
1 Vidalia spring onion
1 cup of white vinegar
1 tablespoon of kosher salt
1 teaspoon pickling spice
Red pepper flakes to taste
Directions
For the brine:
- Heat the vinegar, one cup of water, and kosher salt in a small saucepan, stirring until salt is fully dissolved. Remove from heat.
- Wash, stem and quarter the radishes and turnips.
- Wash and thinly slice the Vidalia spring onions. Separate into rings.
Assembly:
- Divide the pickling spice and red pepper flakes in two wide-mouth, pint jars or glassworking jars with lids.
- Arrange the turnips, radishes, and onion in each container.
- Equally distribute the brine.
- Cover and put in the fridge. Quick pickles are ready between 3-5 days.
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