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Quick Pickles

Photo: Susie Cushner
Yield (serving size: serves 6 to 8)
You can use many vegetables, including green tomatoes, onions, fennel, celery, zucchini sticks, or parboiled string beans. However, radishes and beets will bleed on the other vegetables so keep them separate.


  • 1 1/2 cups white wine vinegar
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 (2-inch) piece fresh ginger, coarsely chopped
  • 4 garlic cloves, peeled and crushed
  • 1 large red bell pepper, seeded and cut into strips
  • 2 medium cucumbers, seeded and sliced into sticks
  • 4 large carrots, peeled and sliced into sticks
  • 1/2 head cauliflower, cut into florets

Nutrition Information

  • calcium 32 mg
  • calories 56
  • caloriesfromfat 0 %
  • carbohydrate 12 g
  • cholesterol 0 mg
  • fat 0 g
  • fiber 3 g
  • iron 1 mg
  • protein 2 mg
  • satfat 0 g
  • sodium 291 mg

How to Make It

  1. Earlier in the day or the day before, bring vinegar, sugar, salt, ginger, and garlic to a boil in a saucepan. Remove from heat and let steep 5 minutes.

  2. Place vegetables in a large, shallow baking dish. Pour vinegar mixture through a strainer over vegetables and toss to coat; discard garlic and ginger. Cover with plastic wrap and refrigerate at least 3 hours or overnight, stirring occasionally.