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Ingredients (12)

  • Thinly sliced vegetables of your choice
  • 2 1/2 cups white wine vinegar
  • 2 cups cold water
  • 3/4 cup granulated sugar
  • 1/4 cup sea salt
  • 1 teaspoon celery seed
  • 1 teaspoon whole coriander
  • 1 teaspoon whole mustard seed
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • 1 garlic clove, peeled
  • 1 teaspoon diced fresh dill
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Nutritional Information
  • Calories181
  • Fat0.43g
  • Saturated fat0.04g
  • Trans fat
  • Carbs38.99g
  • Fiber0.55g
  • Sugar37.53g
  • Protein0.42g
  • Cholesterol
  • Sodium716.42mg
  • Nutritional Analysis per serving (4 servings) Powered by

Joe Wolf, head pickler at Wise Sons Jewish Delicatessen in San Francisco’s Mission District, shows a fast and easy way to make pickles out of any of your favorite vegetables.

Watch Joe demonstrate his pickling technique in this CHOW Tip video.


  1. 1Place your sliced vegetables in a heatproof container or containers.
  2. 2Combine all of the remaining ingredients in a medium saucepan. Place over high heat and bring to a boil, stirring occasionally, until the sugar and salt have dissolved.
  3. 3Pour the pickling liquid over the sliced vegetables and refrigerate for 15 minutes, or up to 1 day for a more infused flavor.
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