Carrot, Radish, and Fennel Pickles | CUESA

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Carrot, Radish, and Fennel Pickles


Kat Nouri, Let’s Fix Lunch

If you have lots of vegetables on hand, or you come across abundant options at the market that you can’t resist, pickling them is a great way to extend their life. Adding pickles to a dish is a simple and delicious way to elevate a sandwich, salad, or grain bowl.

Makes 1 cup


¼ cup [60 ml] white distilled vinegar
2 Tbsp granulated sugar
2 tsp kosher salt
⅓ cup [40 g] thinly sliced carrots
⅓ cup [50 g] thinly sliced radishes
⅓ cup [35 g] thinly sliced fennel


Place the vinegar, ¼ cup [60 ml] of water, the sugar, and salt in a small saucepan and bring to a simmer over medium heat. Stir until the sugar dissolves, about 1 minute.

Place the carrots, radishes, and fennel in a Stasher bag or glass jar. Pour the pickling liquid on top. Let cool to room temperature, then cover and refrigerate for up to 1 week.


Try using other crunchy vegetables, such as daikon, beets, red onion, bell peppers, and cucumber. They can be combined or pickled separately.

Reprinted from Let’s Fix Lunch by Kat Nouri with permission by Chronicle Books, 2020. Photography by Erin Scott.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »