QUICK-PICKLED VEGETABLES RECIPE | BON APPÉTIT
You can use any vegetable you like for this quick pickle recipe, then keep them in your fridge at all times and put them on everything for acidity and crunch. soupe au pistou provencale recettes.
Provided by: Molly Baz
Yield: Makes about 1 cup
|½ cup unseasoned rice vinegar|
|1 Tbsp. sugar|
|2 tsp. kosher salt|
|1 cup thinly sliced vegetables (such as carrot, red onion, and/or cucumber)|
- 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.
- Do Ahead: Vegetables can be pickled 3 days ahead. Cover and chill.