Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Radish and Carrot Quick Pickles


Quick pickles are fast and easy to make but should also be consumed shortly after making. Keep refrigerated and eat within a three days.

Radish and Carrot Quick Pickles

Radish and Carrot Quick Pickles


  • 2 bunches radishes, topped, root removed, and sliced thin
  • 1/2 bunch carrots, sliced thin
  • 1 tablespoon salt
  • 1/2 cup sugar
  • 3/4 cup apple cider vinegar
  • 1/2 cup water


  1. Pack carrot and radish slices into a 1 quart mason jar.
  2. In a small sauce pan, heat salt, sugar, vinegar, and water. Stir occasionally until the solids dissolve.
  3. Pour liquid over the radishes and carrots and refrigerate until cool, 15 to 45 minutes.

© Copyright 2012 Coseppi Kitchen and Coseppi Partnership (Taylor Cook and James Seppi). All Rights Reserved.