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Salt Brine Pickles

Prep Time

10 min

Cooking Time

2-3 days





  • 3 cups water

  • 2 to 3 tsps sea salt

  • 2 pickling cucumbers, quartered

  • 1/2 red onion, sliced in half-moons

  • 1/2 cup cauliflower florets, sliced in half

  • 1/2 cup carrot, cut in matchsticks


  1. Place the water and sea salt in a saucepan and bring to a boil. Reduce the flame to low and simmer 1 minute.

  2. Remove from the flame and allow to cool to room temperature.

  3. Place the vegetables in a glass jar and pour the brine solution over them. Cover the top with cheesecloth and keep in a cool place for 2 to 3 days.

  4. Remove cheesecloth and place the lid on top of the jar. Refrigerate to store.

  5. Rinse before eating. These pickles will keep about 2 weeks.


Michio and Aveline Kushi

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