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Go With Anything Lemon Honey Mustard Quick Pickles

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“This mixed vegetable quick-pickle is a delightful side to most any meal. Make up a batch, store in the fridge, and munch until gone. They're best within three days, but will keep longer. For Asian meals, they're also nice with a drizzle of soy sauce or tamari. Cooking time is marinating time.”
3hrs 20mins
9 Cups

Ingredients Nutrition


  1. Combine the marinade ingredients in small pan. Stir over low heat until everything is dissolved. Take off the heat.
  2. Heat up a large pot of water.
  3. Slice the fennel bulb thinly. Peel and cut the carrots into matchsticks. Cut the broccoli into small florets, and peel and cut the stem part into matchsticks. Cut the celery stalk into matchsticks. Deseed and cut up the cucumber into…more matchsticks.
  4. Blanch the carrots and fennel in boiling water for 1 minute. Add the broccoli and boil for another 30 seconds. Don’t overcook - they should still be very crispy! Drain well.
  5. Put the hot vegetables in the marinade and toss well. Add the celery and cucumber and toss some more.
  6. Leave in a non-reactive container, well covered, in the refrigerator for at least 3 hours or overnight. A crock pot or large jar works well for this. You may want to stir or shake it around occasionally.
  7. To serve, scoop out some and eat like a salad.

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