Quick Pickled Vegetables Recipe
Quick Pickled Vegetables
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!
- 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
- 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.
- Add radishes to one bowl, onions to another, and carrots to the third. (Combining vegetables will cause discoloration.)
- Set aside at room temperature for or chill for at least one hour, stirring occasionally, until pickled.
- Serve or cover and store refrigerated for up to 3 days.
- Cook's Tip:
- For a different flavor profile, you can add 1 tsp of your favorite dried herb, such as oregano, dill, or basil, in step 1.