Photo by Andrew Cebulka

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4 servings

  • 1 quart white wine vinegar
  • ½ cup sugar
  • 1 cinnamon stick
  • 1 tablespoon black peppercorns
  • 1 tablespoon salt
  • 2 tablespoons turmeric powder
  • 2 cups vegetables of your choosing, chopped in bite-sized pieces*
  1. Combine all ingredients except vegetables in a pot. Bring to a boil.
  2. In nonreactive dish, pour hot liquid over raw vegetables. Cover and leave at room temperature until all has cooled to room temperature.
  3. Place in fridge and let sit overnight. Pickles will be ready after 12 to 24 hours.

  • Recipe from chef Ari Kolender of Leon's Oyster Shop, Charleston, South Carolina

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