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Quick-Pickled Vegetables
Recipes
Quick-Pickled Vegetables
4 servings
1 hour, 10 minutes total (Active 10 minutes)

Ingredients

  • ½ cup rice vinegar
  • 1 cup water
  • ½ cup granulated sugar
  • 1 teaspoon kosher salt
  • 2 cloves garlic
  • 2 serrano peppers
  • 2 carrots
  • 2 green onions
  • 4 radishes

Steps

    1. Combine in small saucepan: vinegar, water, sugar, and salt until blended. Bring to a boil on medium; cook and stir 2–3 minutes until sugar and salt are dissolved.
    2. Slice garlic, peppers, carrots, onions, and radishes thinly; combine in large bowl. Pour vinegar mixture over vegetables and toss to coat. Cool to room temperature before serving.
    Note: Store pickled vegetables in an airtight container in the refrigerator up to 7 days.

Amount per ¼ recipe serving: Calories 45, Total Fat 0g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 150mg, Total Carb 11g, Fiber 1g, Total Sugar 8g, (Incl. 6g Added Sugars), Protein 1g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 0%