Quick Pickled Veggies

These no-cook crunchy “pickles” are great with cheese or in our Bahn Mi Sandwich.

Serves: 4 Save

Ingredients (5)

  • 2 pound fresh, seasonal veggies (carrot, radish, cucumber, asparagus, young green beans, daikon or parsnip), peeled and shredded or cut into thin slices or matchsticks.
  • 3 teaspoon coarse salt, divided
  • 1/2 cup plus 2 teaspoons sugar or light agave syrup, divided
  • 1 cup lukewarm water
  • 1 to 1 1/4 cup rice wine or cider vinegar

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Toss cut veggies with 2 teaspoons salt and 2 teaspoons sugar in a large mixing bowl. Set aside 10 minutes. Pour veggies into a colander and rinse well under cold running water. Drain.
  2. Combine remaining ingredients in a quart jar or other container with a tight-fitting lid.  Shake until sugar is dissolved. Remove lid and add veggies, packing them in tightly. Replace lid and seal. Allow to marinate at least 2 hours for best flavor. Store in the refrigerator up to 2 weeks. Makes 1 quart; serves 8.