Sure we steal ideas from other farmers! …and this recipe is one that we’re borrowing from Amanda & Jamie over at Locust Light Farm.

“Quick Pickles” are a versatile concept that works with any number of vegetables. One common approach involves making a brine, but this version is even easier — using just sugar, salt, and the featured veggies. You might try these as a side dish or an appetizer … or if you’re using colorful veggies, they make an eye-catching party plate.

Without further ado, a quick recipe for quick pickles:


  • 1 cup of thinly sliced beets, carrots, radishes, watermelon radishes, turnips, and/or cucumbers
  • 1 tablespoon of sugar
  • 1 1/2 teaspoons of salt

  • Direction

    1) Combine the ingredients in a glass jar or other lidded container and shake them up. Can be served immediately or stored in your refrigerator for at least a week.

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