Quick Pickled Vegetables
This easy pickled vegetables recipe adds fresh flavor, tangy flavor and crunchy texture to any meal! Use it on sandwiches, burgers, salads, and more! You can also use it as a side dish.
Servings: 6 Servings
Calories: 66kcal
Equipment
- 32-oz Mason Jar or sealable container
Ingredients
- 2 cups cucumber peeled and chopped (1 small cucumber)
- 2 cups mini sweet peppers thinly sliced (about 6 mini peppers)
- ½ cup red onion thinly sliced
- 1 large clove garlic minced
- 1 cup rice vinegar
- ½ cup water
- 2 Tbsp toasted sesame oil
- 1 Tbsp pure maple syrup or sugar
- ½ tsp sea salt to taste
Instructions
- In a large measuring cup, combine the vinegar, water, pure maple syrup, and sesame oil. If using pickling spices, add them into the solution too. Stir well and set aside.
- Peel the cucumber, cut it in half lengthwise, then thinly slice the cucumber into small chunks.
- Similarly, thinly slice the sweet peppers and onions and mince the garlic.
- Add all of the fresh vegetables to a large bowl or glass jar such as a mason jar and pour in the pickling liquid.
- Seal the jar or cover the bowl with plastic wrap or a lid and refrigerate for at least 20 minutes, ideally several hours.
- Quick pickled vegetables are ready to consume right away, but they become more flavorful and softer after sitting for a few hours or a few days.
- Store pickled vegetables for up to 1 week in the refrigerator in an airtight container.
Nutrition
Serving: 1Serving (of 6) | Calories: 66kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 196mg | Fiber: 1g | Sugar: 4g