Quick-Pickled Vegetables

bon appétit quick and healthy quick & easy pickles vinegar cucumber carrot onion healthy

Molly Baz

Makes about 1 cup

Source

Ingredients

1/2 cup unseasoned rice vinegar

1 Tbsp. sugar

2 tsp. kosher salt

1 cup thinly sliced vegetables (such as carrot, red onion, and/or cucumber)

Method

Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your hands occasionally to help them pickle more quickly, 10 minutes.

Vegetables can be pickled 3 days ahead. Cover and chill.