These no-cook, low-prep quick pickled veggies come together like a dream and will make that Wednesday night dinner feel just a little bit fancy, like when you put on a dress that one day last week to head to your living room office… again.
cider, white distilled, red wine, or white wine vinegar
1 ½ t
about 4 cups
You can use almost any veggies you have: ½ english cucumber sliced on the bias, 1 bell pepper thinly sliced or sliced into rounds, 2 carrots peeled and grated, and 3 jalapenos sliced into rounds.
Slice or grate your vegetable of choice.
Add the vinegar, water, sugar, and salt to a medium bowl and whisk until the sugar and salt dissolve.
Pour your pickling liquid on top, cover, and place in the fridge for up to two weeks! Serve on sandwiches, tacos, breakfast bowls, or salads.
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