Quick Pickled Vegetables - Capital Area Food Bank
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Servings: 10

Diet: Vegan, Vegetarian & Gluten-Free

Per Serving: 10 Calories | 3g Carbs | 2g Sugar | 0g Fiber | 0g Fat (0g Sat Fat) | 0g Protein | 350mg Sodium

Ingredients

  • ½ cup apple cider vinegar (or other vinegar)
  • 1 tablespoon sugar (or honey)
  • 1 ½ teaspoon salt
  • 1 cup water
  • Vegetables of your choice (thinly chopped carrots, onions, beets, cabbage, cucumbers, jalapenos or radishes)

Instructions

  1. Whisk apple cider vinegar, sugar, salt, and 1 cup of water in a bowl until the sugar and salt is dissolved.
  2. Place vegetables in a clean jar and pour vinegar mixture over the vegetables. Add herbs and spices, if desired.
  3. Let sit at room temperature for 1 hour. Cover and chill. Drain before using on sandwiches, salads, or any other meal.

Reduce Food Waste: This recipe is a perfect way to use your leftover raw vegetables.

Try this! Add dill or your favorite herbs for added flavor. Or add some crushed red pepper for a kick!

Download the Recipe Card