Quick Pickle Any Vegetable | Pickling does amazing things! Pickled vegetables add virtually no nutritional value but it’s an easy way to add texture and acid to your food. Acid and texture are two key things that make food more enjoyable. I keep a batch of quick pickled red onion, shredded carrots, and sliced baby cucumbers on hand all the time. Trust me a little-pickled vegetable can make all the difference in the world.
- 1 lbs fresh vegetable onions, carrots, cucumbers, tomatoes, grapes, or green beans
- 1 cup vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon sweetener
- 2 cloves garlic
- fresh herbs and spices
- Combine all ingredients into a small bowl.
- Submerge vegetables in the pickling liquid and let sit in liquid a minimum of 15 mins.
- Store in an airtight container in the refrigerator for up to 3 months.
I normally use white vinegar but you can also use apple cider, red wine, white wine, champagne, or sherry vinegar.