Rod's quick pickle

By Rodney Bowers
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Get the most out of your veggies!



For the brine:

  • 2 cups white vinegar
  • 1 cup sugar preferably unrefined
  • 1 tablespoon coriander seed
  • 1 teaspoon mustard seed
  • 1/2 teaspoon black peppercorns
  • 3 bay leaves
  • 3 star anise
  • 2 stick cinnamon
  • 1 tablespoon fennel seed
  • 4 cardamom pods

Veggies (finely sliced):

  • 3 english cucumbers
  • 1 large red onion
  • 1/4 head savoy or red cabbage
  • 1 yellow pepper
  • 1 red pepper
  • 1 bunch radish
  • Good salt to taste


  1. Place all ingredients for the brine into a pot and bring to a boil, let simmer for 15-20 minutes to infuse the flavours. Strain through a cheesecloth or fine colander into a container and set aside to cool.
  2. Place all the vegetables into a bowl and sprinkle with salt let sit for 15 minutes.
  3. Pour the pickling liquid over the vegetables until just covered. Place a plate on top of the veggies with a weight and let stand for at least three or four hours.


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