Quick-Pickled Vegetables
A simple and versatile recipe for making crisp pickled vegetables using rice vinegar, sugar, and salt. Perfect for adding a tangy crunch to salads, sandwiches, or as a side dish.
4 servings
10 min
Ingredients
- •½ cup unseasoned rice vinegar
- •1 Tbsp sugar
- •2 tsp kosher salt
- •1 cup thinly sliced vegetables
- •½ cup red onion
- •½ cup cucumber
Cooking Instructions
- 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.
10 min
- 2.
Vegetables can be pickled 3 days ahead. Cover and chill.
