Quick-pickled radishes, cauliflower and cucumbers

Drawing on quick-pickling methods from South Korea and the American South, this recipe makes three distinctly flavored and irresistibly crunchy pickles. Pouring brine over raw vegetables, then letting them marinate for a few hours, yields vibrantly hued and seasoned snacks. For a proper Southern relish tray, set these designer pickles out with crackers, olives and cheese and enjoy with cocktails or alongside the rest of the meal. (Tuck leftovers into turkey sandwiches.) The pickles shine as a colorful trio, but you can make just one or two of them.