Quick-Pickled Veggies

Cuisinart original

Use these to top salads, sandwiches, or just to munch on as a snack. Since they are not canned pickles that are shelf stable, be aware that these must be stored in the refrigerator


about 2 quarts


8   ounces (½ medium) seedless cucumber,
     English or Persian, unpeeled
4   ounces (½ bulb) fennel, core removed
4   ounces (½ medium) red bell pepper,
     trimmed and cored
4   ounces (½ medium) yellow bell
     pepper, trimmed and cored
2   ounces radishes, trimmed
2   ounces (1 stalk) celery, cut into
     2-inch pieces
4   ounces (¼ small head) cauliflower,
      broken into small florets
3   cups water
1   cup distilled white vinegar
2   garlic cloves, peeled
2   tablespoons granulated sugar
2   teaspoons kosher salt
½  teaspoon peppercorns
½  teaspoon dill seed

Nutritional information

Nutritional information per serving (based on ¼ cup):
Calories 8 (8% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 81mg • calc. 8mg • fiber 1g


1. Insert the medium slicing disc into the work bowl of the Cuisinart® 7 or 9 Cup Food Processor. Slice the cucumber, fennel, peppers, and radishes. Slice the celery, stacking the pieces horizontally in the feed tube. Toss the sliced vegetables and cauliflower in a stainless mixing bowl until evenly combined.
2. Prepare brine: In a small saucepan, combine the water, vinegar, garlic, sugar, salt, peppercorns, and dill seed. Bring to a boil.
3. Divide the vegetables between two 1-quart containers with airtight lids. Once brine has come to a boil, pour it evenly over the vegetables to cover. Put the lids on the containers, and then refrigerate for 24 to 48 hours before serving.