Three Quick Pickles


This is an easy tutorial on how to make your own pickled veggies at home.


Technically, these are not true pickles, which are preserved with nothing more than salt and fermented for days or months. I made these this morning to use in a dish later tonight.  By using these simple steps as a guideline, you can pack a lot of extra flavors into your veggies and always have unique condiments on hand to make your dishes pop.

Turmeric Onions

2 small onions or one large onion minced

1/4 c. water

2 T. apple cider vinegar

1/4 t. salt

1/4 t. turmeric powder

lil black pepper

(Everything in this recipe is subject to taste. It’s just a rough guideline.)


Mince onion and place into a small glass bowl. Bring all other ingredients to a boil in a small saucepan. Once boiling, remove from heat and pour over onions.


Cover with a plate and let sit out at room temperature for at least an hour and up to four.


Ginger-Molasses Beets

2 small beets or one large one, washed and peeled, cut into thin matchsticks

1/4 c. water

1 T. molasses

1/2 t. powdered ginger

1 t. tamari or soy sauce

2 T. rice vinegar or apple cider vinegar

lil black pepper

lil salt

lil grapeseed oil

Prep the raw beets and set aside in a bowl while combining the other ingredients in a saucepan. Bring to a boil, lower heat, and simmer for about five minutes. Watch carefully because it can burn or boil over if the heat isn’t low enough. You want this to become a thick syrup with a balance of salty, sweet and tang. I add just a touch of a mild tasting oil, probably less than 1/4 t., at the end.

Pour over the beets and cover with a plate, same as the onions. Leave out for at least an hour and up to four.


Shredded Brussel Sprouts


This is more like a crunchy slaw than a pickle–but after several days in the fridge, I think it can be considered a pickle of sorts.


I shredded them whole in a food processor, but if you aren’t making many, you could just slice them by hand.


There isn’t an exact recipe for this one since I used the leftover Apple-Ginger Vinagrette I had from the Beet Cake how-to. But you can use any vinagrette. Just bring it to a boil on the stovetop like the other liquids, or if you want to make your own, just make something similar to the marinade for the turmeric onions–obviously substituting the turmeric for whatever spices you want. I think dried dill and garlic would be especially good with brussel sprouts.

There you go: Three Quick Pickles


Each one will keep in the fridge for at least a week (if they make it that long.)

Enjoy however you like. I like them in tacos.



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