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
|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.
Place your veg in an airtight container or a not just pasta sauce jar.
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.