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Quick Pickled Vegetables Recipe

Quick Pickled Vegetables

Serves 4-5
Tangy pickled veggies complement meats, seafood, sandwiches, and even hearty soups with their bright flavor, vivid color, and crisp texture. Most store-bought pickled vegetables go through a long process that includes hot pickling and canning. Our easy version can be ready in an hour; however, you will be even happier if you make them a day ahead. We call for onions, radishes, and carrots, but you can try any vegetable you like!

Ingredients:

  • 1 cup champagne vinegar, white wine vinegar, or unseasoned rice vinegar
  • 1/3 cup water
  • 1 1/2 tsp sugar
  • 3/4 tsp kosher salt
  • 1 cup thinly sliced radishes
  • 1 cup thinly sliced red onion
  • 1 cup thin (about 1/8-inch) carrot strips

Directions:

  1. In a bowl, combine vinegar, water, sugar, and salt (along with herb of choice, if using). Stir to dissolve sugar and salt. Divide among three small bowls.
  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 for or chill for at least one hour, stirring occasionally, until pickled.
  4. Serve or cover and store refrigerated for up to 3 days.
  5. Cook's Tip:
  6. For a different flavor profile, you can add 1 tsp of your favorite dried herb, such as oregano, dill, or basil, in step 1.

Nutrition:

Amount Per Serving (based on 4 servings)
Calories: 45
Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 200 mg
Carbohydrates: 11 g
Fiber: 1 g
Sugar: 4 g
Protein: 1 g
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