Quick pickles
1
Points®
Total time: 13 min • Prep: 10 min • Cook: 3 min • Serves: 8 • Difficulty: Easy
Add instant flavor to sandwiches, eggs, salads and more with these homemade pickled vegetables. You can use any variety of vegetables - just start with 1 1/2 cups.
Ingredients
Shredded uncooked napa cabbage
½ cup(s)
Uncooked wax beans
⅓ cup(s)
Radishes
2 medium, quartered
Red bell pepper
⅓ cup(s), chopped
Water
½ cup(s)
Vinegar
½ cup(s)
Sugar
2 tbsp(s)
Kosher salt
1 tbsp(s)
Instructions
1
Add vegetables to a clean 14- to 16-oz glass jar.
2
In a small pot, simmer water, vinegar, sugar and salt until sugar dissolves, 3 minutes. Let cool slightly; pour pickling mixture over vegetables. Let cool; seal jar and refrigerate. Pickles will be ready within 24 hours and keep up to 2 weeks, refrigerated.
3
Serving size: 2 Tbsp (yields 1 cup vegetables total)
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