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quick pickled fennel, beet and carrot

The Quick Pickle

This recipe I hope will inspire those wanna-be picklers out there. So many times we shy away from amazing recipes because we think they are complicated and time consuming. This recipe is neither and a must try!
Course Appetizer, Part of dish, Salad, Side Dish, Snack
Cuisine American, English, French, German, Italian
Keyword Homemade, Salad, Savory, vegan
Prep Time 10 minutes
Cook Time 0 minutes
Resting Time 5 minutes
Total Time 15 minutes
Servings 4 people


  • 1 large whole chioggia beet peeled
  • 2 large purple carrots peeled
  • 1 whole head of fennel sliced top and bottom, ready for parallel cuts
  • 1 small red onion sliced thin
  • 1 TBS raw sugar for each mixture
  • 5 TBS white vinegar for each mixture. Apple cider vinegar is also an option
  • 1 pinch coriander seeds
  • 1 pinch caraway seeds
  • 1 TBS kombucha


  • The only tool you need here may be a julienner or a mandolin tool. I like to make my carrots into strips, while the beets I like round. For the fennel, I just do thin parallel cuts
  • so, slice the peeled carrots with the slicer or stick attachment
    puple carrots
  • next slice your peeled beet
    chioggia beets
  • and slice the fennel
    fennel slices
  • sprinkle a tsp of sugar on each batch, followed by 5 TBS of vinegar
    soaking in the juices
  • stir up, add some coriander seeds and caraway seeds if you like the taste. Otherwise, stir up, let sit for about 5 minutes and serve. Store what you don't finish in a container in the fridge and take from it whenever you'd like to.
    in storage