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!

5 from 1 vote

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Prep Time: 10

Cook Time: 10

Inactive time: 1

Total Time: 1 20

Servings: 16-ounce mason jars

Calories: 65kcal

Equipment

Measuring glass

Ingredients

2 bunches of small carrots (trimmed and peeled)
1 English cucumber (cut into matchsticks)
2 red Fresno chili peppers (trimmed and thinly sliced into rounds)
1 medium shallot (peeled and slice into thin wedges)
¾ cup rice vinegar
¾ cup water
1 teaspoon kosher salt
½ cup white sugar

Instructions

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:

Refrigerate for 24 hours. The vegetables will last up to 2 months in the fridge. Enjoy!

Nutrition

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