Quick-Pickled Vegetables

Name: Quick-Pickled Vegetables
Yield: Makes about 1 cup
Ingredients: 1/2 cup unseasoned rice vinegar; 1 Tbsp. sugar; 2 tsp. kosher salt; 1 cup thinly sliced vegetables (such as carrot, red onion, and/or cucumber)

By Molly Baz

March 13, 2018

Image may contain Plant Confectionery Food and Sweets

Photo by Alex Lau

You can use any thinly shaved or sliced vegetable you like for this recipe. We love quick pickles on sandwiches because they add acidity and crunch. And you don't have to be someone who's "into canning" to make your own. Keep them in the fridge for days and put them on everything.

Recipe information

Yield
Makes about 1 cup

Ingredients

1/2 cup unseasoned rice vinegar

1 Tbsp. sugar

2 tsp. kosher salt

1 cup thinly sliced vegetables (such as carrot, red onion, and/or cucumber)

Preparation

Step 1
Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your hands occasionally to help them pickle more quickly, 10 minutes.
Do Ahead
Step 2
Vegetables can be pickled 3 days ahead. Cover and chill.

TagsCucumber Vegetable Carrot Root Vegetable Onion Side Dairy Free Nut Free Raw Gluten Free Vegan Vegetarian Quick Easy 5 Ingredients or Fewer Meal Prep Pickle & Preserve Bon Appétit

Recipe notes

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