Quick-Pickled Vegetables
Photo by Alex Lau
You can use any thinly shaved or sliced vegetable you like for this recipe. We love quick pickles on sandwiches because they add acidity and crunch. And you don't have to be someone who's "into canning" to make your own. Keep them in the fridge for days and put them on everything.
Recipe information
Yield
Makes about 1 cup
Ingredients
1/2 cup unseasoned rice vinegar
1 Tbsp. sugar
2 tsp. kosher salt
1 cup thinly sliced vegetables (such as carrot, red onion, and/or cucumber)
Preparation
Step 1
Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your hands occasionally to help them pickle more quickly, 10 minutes.
Do Ahead
Step 2
Vegetables can be pickled 3 days ahead. Cover and chill.
