Sweet and Sour Pickled Veggies

This recipe is adaptable to your tastes. Just taste the brine as you go and adjust for sweet or sour. I do recommend using plum vinegar, as it gives a distinct flavor. You can find it in the Asian food aisle in most markets. You can also add herbs like fennel flowers, thyme, fresh dill or a tiny hint of rosemary. The finished pickles can be diced and added to tacos or salads, or eaten plain.
By / Photography By Matthew Carden | September 01, 2013


Bring a large pot of water to a boil, then add carrots, green beans and 1 tablespoon salt. Bring the water back to a boil, reduce the heat and simmer for 2 minutes.

Drain the vegetables and immediately rinse them with very cold water to stop the cooking.

Place carrots, green beans, radishes and onions decoratively into about five 8-ounce Mason jars (or fewer, larger Mason jars, as you wish).

Add water, vinegar(s), sugar and remaining salt to a saucepan and bring to a boil. Once the sugar has been completely dissolved, carefully pour the hot liquid over the vegetables in the jars. Let cool to room temperature, cover the jars with their screw-top lids and store in the refrigerator.

These are best after at least a day in the vinegar, and will keep for up to 2 weeks.

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  • 1 1/2 pounds organic carrots, washed and sliced into 3-inch sticks (peeling is optional)
  • 1/2 pound organic green beans, washed but kept whole
  • 1/2 pound organic radishes, washed and cut into quarters
  • 1 medium organic red onion, finely sliced into half moons
  • 2 cups water (in addition to the cooking water)
  • 3/4 cup vinegar of your choice (I recommend 1 part rice vinegar and 2 parts Ume plum vinegar)
  • 1/2 cup or up to 1 cup sugar
  • Handful of fresh herbs of your choice (Note: If using dried herbs, use very sparingly.)
  • 1 tablespoon plus 11⁄2 teaspoons kosher salt
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