Quick Pickled Vegetables Recipe
Quick Pickled Vegetables
Serves 4 to 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 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)
Directions:
- 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.
Nutrition:
Amount Per Serving (based on 5 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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