4 to 6 servings
With a little soy sauce and savory spices, these pickles have a deeper flavor that other quick pickles. We’ve used a colorful blend of cauliflower, radishes, carrots, and cucumbers, but you can use nearly any veggie you can imagine with this brine. Remember, when you finish your pickles, the brine can be reused for another batch.
Ingredients
Pickling Liquid
- 1 cup unseasoned rice vinegar
- 1/4 cup soy sauce
- 1/4 cup water
- 3/4 cups sugar
- 4 whole star anise
- 1 1/2 teaspoons yellow mustard seeds
- 1 1/2 teaspoons pink peppercorns
- 1 teaspoon juniper berries
- 1/2 teaspoon red pepper flakes
Pickles
- 1 small head cauliflower, any color, cut into florets
- 5 breakfast radishes, halved
- 4 small green daikon radishes, julienned
- 3 carrots, cut in half lengthwise and sliced about 1/2-inch
- 4 Persian cucumbers, cut into 1/2-inch slices
Directions
- In a large, non-reaction saucepan, combine the vinegar, soy sauce, water, sugar, anise, mustard seeds, peppercorns, juniper berries, and red pepper flakes. Over medium heat, stur until the sugar dissolves, about 5 minutes. Remove from the heat and let cool.
- Place the cauliflower, radishes, carrots, and cucumber in a large bowl or other lidded container. Pour the liquid over the vegetables to cover.
- Cover and refrigerate to marinade the pickles for at least 4 hours or up to 5 days.
