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–+ servings

Quick Pickled Vegetables

Print Recipe
Course Side Dish
Servings 2 quarts
Calories 600

Ingredients

  • 6 cups thinly sliced vegetables of your choice: (Cucumbers, Peppers, Onions, Carrots, Asparagus, Cauliflower, Zucchini)

Vinegar mixture

  • 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.

Nutrition

Calories: 600kcal | Carbohydrates: 127g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 581mg | Potassium: 1407mg | Fiber: 23g | Sugar: 51g | Vitamin A: 28457IU | Vitamin C: 57mg | Calcium: 168mg | Iron: 6mg