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Quick-Pickled Vegetables

Quick-pickled vegetables are one of my favorite things. You can pile them on vermicelli noodle bowls or on rice bowls or you can eat them just as they are! This recipe is easy to prepare and lasts up to 2 months in the fridge!


Makes: 2 16-ounce mason jars of pickled vegetables

Cost: $

Skill Level: Easy

Time to Make: 20 minutes (Not including the 24 hours for pickling)


2 bunches of small carrots

1 English cucumber

2 red Fresno chili peppers

1 medium shallot

3/4 cup rice vinegar (or distilled white vinegar)

3/4 cup water

1 teaspoon kosher salt

1/2 cup white sugar (or coconut sugar for a milder sweetness)


Prepare Ingredients: Trim the carrots and peel. Cut the English cucumber into thirds and trim each section into matchsticks. Trim the chili peppers and cut into thin rounds. Peel the shallot and cut into thin wedges.

Prepare the Pickling Liquid: In a microwave-safe measuring glass, combine the vinegar, water, kosher salt, and sugar. Microwave for 2 minutes until warm. Stir to dissolve the sugar. Microwave a bit longer if necessary to make sure the sugar is completely dissolved.

Pickle the Vegetables: Divide the vegetables into wide-mouth jars with tight-fitting lids. Pour the liquid over top and tap the jars against the counter lightly to remove any air bubbles and seal the lids tightly. Refrigerate for 24 hours. The vegetables will last up to 2 months in the fridge. Enjoy!

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