Clean recipe · midwestfoodieblog.com
Quick Pickled Vegetables
There's no boiling water required and it takes less than 5 minutes to prep these quick pickled veggies!! They're the perfect crunchy vegetable addition to any of your favorite dishes!
Original recipe: midwestfoodieblog.com
- Yield:
- 3 servings
- Prep:
- 5 min
- Total:
- 5 min
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Ingredients
- 2 cups julienne cut (matchstick) carrots
- 2 cups julienne cut cucumber
- 2 cups julienne cut radish
- 2 cloves smashed garlic
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 ½ cups warm water
- 1 ⅓ cups seasoned rice vinegar
- 3 tablespoons granulated sugar
- 1 ½ teaspoons Kosher salt
Instructions
- Divide veggies between the three 16 oz. mason jars, packing them firmly but not too tight.
- Add garlic and red pepper flakes to the jars.
- In a large measuring cup, combine warm water, vinegar, sugar and salt. Stir until sugar and salt have dissolved in the water and vinegar.
- Pour over veggies, filling the mason jar, leaving about a 1/2 inch of space between the water level and the rim of the jar.
- Screw the lids on and refrigerate pickled veggies for at least 8 hours and up to three weeks.