I love a pickle crunch in just about every dang thing I eat! My pickles always border a dill pickle and a bread & butter pickle. I love the acid and sneaky sweet heat! 

 

This recipe is very easy, takes about 20 minutes total to chop and create the brine, and makes enough pickles to have around the fridge for a couple of weeks!  

 

Recipe Makes 3 Quarts

 

Ingredients:

• 3 Large carrots

• 2 Large purple daikon radishes (mine were about the size of an Idaho potato)

• 2 Medium sized onions

• 1 Head garlic, smashed and peeled

• 1 Small handful of fresh thyme, divided into equal amounts into each quart container

• 1 Quart white vinegar

• 3 Tablespoons brown sugar

• 3 Tablespoons salt, 1 set aside to salt veggies 

• 2 Teaspoon chile flakes

• 2 Teaspoon black pepper corns

• 1 Tablespoon turmeric

 

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Chop all of your veggies into rustic cut pieces. Choose your own adventure here, big, small, rough, any size! My only pro tip is that whatever direction you head in, just make sure the pieces are similar in size so that each piece takes on equal amount of flavor.

 

Pour 1 tablespoon of salt over the veggies and mix all together, let set for about ten minutes.  This starts to open the pores of the veggies, and will help them take on the acid and flavor of the pickle brine! 

 

Next mix all of the rest of the ingredients in a medium sized mixing bowl, taste your liquid, make sure it's what you want!  Sometimes varieties of salt and sugar can be different, add a lil’ bit of this and that if you want! Divide your salted veggies into 3 quart containers or into mason jars, pour your pickle liquid over each quart separating it equally.  I put a small square of parchment paper on the top and push it down a little bit so that the veggies are fully submerged, cover with lids, and place in the fridge. 

 

Let sit in the fridge for at least 24 hours before diving in to eat!