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Photo of Quick pickled veg by WW

Quick pickled veg

1
Points® value
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
8
Difficulty
Easy

Ingredients

Carrots, raw

1 medium, large, thinly sliced

Cucumber

1 individual, extra large, thinly sliced

Red onion

1 small, thinly sliced

Rice Wine Vinegar

150 ml

Caster Sugar

1½ tablespoon(s)

Salt

2 teaspoon(s)

Instructions

  1. Pack the vegetables into a large Mason jar and set aside.
  2. Put the rice vinegar, caster sugar and salt into a pan with 250ml water. Set over a medium-low heat and bring to a gentle simmer. Cook for 2-3 minutes until the salt and sugar have dissolved, then pour the pickling liquid over the vegetables, making sure they are fully submerged.
  3. Seal the jar and set aside for about 15 minutes until the liquid comes to room temperature, then serve. The vegetables can be kept in the fridge for up to 2 weeks.

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