House Pickles Recipe

Wash and trim

Thoroughly wash all vegetables. Remove core from cabbage and thinly slice into 1/8–1/4-inch ribbons. Peel carrots and cut into matchsticks (~2–3 inches long). Trim cauliflower into small bite-size florets. Slice cucumber into 1/8–1/4-inch rounds or half-moons. Seed and thinly slice the red bell pepper. Peel daikon and cut into matchsticks to match the carrots.

Cut turmeric

Peel the fresh turmeric root (use gloves if concerned about staining) and thinly slice or julienne into very thin matchsticks, about 1–2 teaspoons worth spread through the jar(s).

Combine 2 cups water, 1 cup vinegar, 3 tablespoons sugar, and 2 teaspoons kosher salt in a small saucepan. Add garlic cloves, black peppercorns, mustard seeds, red pepper flakes, and bay leaf. Bring mixture to a simmer over medium heat, stirring until sugar and salt dissolve. Simmer gently for 1–2 minutes to bloom the spices, then remove from heat and let cool slightly for 5 minutes.

Pack the prepared vegetables and turmeric tightly into a clean 1-quart jar (or two smaller jars). Layer for color if desired (cabbage, carrots, cauliflower, cucumber, red pepper, daikon, turmeric). Add the whole garlic cloves, distributing evenly among jars.

Pour the hot brine over the packed vegetables, leaving about 1/2 inch headspace. Use a spoon or chopstick to press vegetables down so brine fully covers them and removes air pockets. If necessary, top with a small piece of cabbage leaf to keep vegetables submerged.

Wipe jar rims clean and seal with lids. Let cool to room temperature (about 30–45 minutes).

For quick pickles (ready in 24 hours), refrigerate the jar uncovered or loosely covered for 1 hour, then tighten lid and refrigerate. Best flavor develops after 48 hours. Keep refrigerated and consume within 3–4 weeks.

To serve, remove desired amount with clean utensils. The pickles are great on sandwiches, as a side for grilled meats, or in rice bowls.