Quick Pickled Vegetables

Quick Pickled Vegetables

Serves 5

Ingredients

  • 1 1/4 cup white wine vinegar
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup thinly sliced radishes
  • 1 cup thinly sliced red onion
  • 1 cup thin carrot strips (about 1/8-inch thick)

Directions

  1. In a small bowl or large liquid measuring cup, combine vinegar, 1/3 cup water, sugar, and salt. Stir to dissolve sugar and salt. Divide among three small bowls or jars.
  2. Add radishes to one bowl, onions to another, and carrots to the third. (Combining vegetables will cause discoloration.)
  3. Set aside at room temperature or chill at least one hour before serving.
  4. Cover and store refrigerated up to 3 days.

Cook Tips

For a different flavor profile, add 1 teaspoon of your favorite dried herb (such as oregano, dill, or basil) in step 1.

Nutrition

Amount Per Serving (based on 5 servings)
  • Calories: 45
  • Fat: 0.0 g
  • Saturated Fat: 0.0 g
  • Trans Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 200.0 mg
  • Carbohydrates: 11.0 g
  • Fiber: 1.0 g
  • Added Sugars: 0.0 g
  • Sugar: 4.0 g
  • Protein: 1.0 g