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 1/4 cup white wine vinegar
- 2 teaspoons granulated sugar
- 1 teaspoons kosher salt
- 1 cup thinly sliced radishes
- 1 cup thinly sliced red onion
- 1 cup thin carrot strips (about 1/8-inch thick)
- 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.
- Add radishes to one bowl, onions to another, and carrots to the third. (Combining vegetables will cause discoloration.)
- Set aside at room temperature or chill at least one hour before serving.
- Cover and store refrigerated up to 3 days.
- Cook's Tip:
- For a different flavor profile, add 1 teaspoon of your favorite dried herb (such as oregano, dill, or basil) in step 1.