Joe Wolf, head pickler at Wise Sons Jewish Delicatessen in San Francisco’s Mission District, shows a fast and easy way to make pickles out of any of your favorite vegetables.

Watch Joe demonstrate his pickling technique in this CHOW Tip video.

  • Difficulty: Easy

Ingredients (12)

  • Thinly sliced vegetables of your choice
  • 2 1/2 cups white wine vinegar
  • 2 cups cold water
  • 3/4 cup granulated sugar
  • 1/4 cup sea salt
  • 1 teaspoon celery seed
  • 1 teaspoon whole coriander
  • 1 teaspoon whole mustard seed
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • 1 garlic clove, peeled
  • 1 teaspoon diced fresh dill


  1. Place your sliced vegetables in a heatproof container or containers.
  2. Combine all of the remaining ingredients in a medium saucepan. Place over high heat and bring to a boil, stirring occasionally, until the sugar and salt have dissolved.
  3. Pour the pickling liquid over the sliced vegetables and refrigerate for 15 minutes, or up to 1 day for a more infused flavor.