DIFFICULTY LEVEL

Oven Mitt Easy Oven Mitt Medium Oven Mitt Hard

 

Quick Pickled Vegetables

No ratings yet
Print Pin
Course: Side Dish
Servings: 2 quarts

Ingredients

  • 6 cups thinly sliced vegetables of your choice:
  • Cucumbers
  • Peppers
  • Onions
  • Carrots
  • Asparagus
  • Cauliflower
  • Zucchini
  • 1/2 cup sugar
  • 2 cups apple cider vinegar
  • 1 cup water
  • 1 Tbsp. low sodium soy sauce
  • 1 tsp. red pepper flakes
  • Salt for sprinkling

Instructions

  • Place the sliced vegetables in a colander lined with a paper towel. Generously sprinkle with salt and let sit for at least 30 minutes to allow any liquid to drain off. Rinse well and set aside to drain again.
  • In a saucepan, heat sugar, vinegar, water, soy sauce and pepper flakes, stirring until sugar has dissolved. Set aside to cool slightly.
  • Add vegetables to 2 quart-sized or 4 pint-sized canning jars or plastic containers. Pour vinegar mixture over vegetables, cover with a lid and refrigerate overnight before serving.
  • Store in refrigerator for up to two weeks.
Subscribe
Notify of

0 Comments
Inline Feedbacks
View all comments

Build This Week’s Meal Plan

Choose from some of Shape Your Future’s pre‑made meal plans or create your own!

Let's Go!