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Quick Pickled Vegetables

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Course: Side Dish
Servings: 2 quarts


  • 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


  • 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.
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