Quick Pickled Vegetables

quick pickles

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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.


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


For the brine:

  1. Heat the vinegar, one cup of water, and kosher salt in a small saucepan, stirring until salt is fully dissolved. Remove from heat.
  2. Wash, stem and quarter the radishes and turnips.
  3. Wash and thinly slice the Vidalia spring onions. Separate into rings.


  1. Divide the pickling spice and red pepper flakes in two wide-mouth, pint jars or glassworking jars with lids.
  2. Arrange the turnips, radishes, and onion in each container.
  3. Equally distribute the brine.
  4. Cover and put in the fridge. Quick pickles are ready between 3-5 days.