Quick Pickled Veggies

Pickled vegetables add fantastic flavor to a dish. The prep is easy, and they only need a few hours in the fridge to develop that satisfying crunch and vinegar flavor, but you can also make these days in advance to make your meal prep easier.

This cucumber and carrot combo is one of my favorites to add to Ground Pork Bowls or pair with salmon and rice. Be sure to thinly slice your veggies so they don’t take too long to pickle and can soak up as much of the vinegar as possible.

Quick Pickled Veggies

You'll want to make your vinegar ahead of time so that you can cool it in the fridge for about 15 minutes before adding it to the vegetables to keep them firm and crisp.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Side Dish

Servings 6

Ingredients

  

Pickling Vinegar

• 1 cup white vinegar
• 1 cup water
• 2 tsp salt
• 1 tbsp sugar

Veggies

• 1 cucumber sliced thinly, into quarters
• 2 carrots cut into small chunks
• 2 green onions chopped (optional)

Instructions

 

Pickling Vinegar

• In a small pan add vinegar, water, salt, and sugar.
• Turn stove to medium heat, mixing occasionally until salt and sugar dissolve. Do not let the mixture come to a boil. This should only take about 5 minutes.
• Let cool in the fridge so the veggies stay crisp when you add them.

Veggies

• Chop all of your veggies and put them in a glass jar. Add the cooled vinegar solution so that it fills up the jar.
• Set your veggies in the fridge for at least 2 hours or overnight and enjoy the next day or for up to 2 weeks!

Notes

You can add any vegetables you want to the vinegar. Some of my favorites other than cucumber and carrots are green beans, red onion, and mushrooms.