Quick pickled veg
1
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 8 • Difficulty: Easy
Ingredients
Carrots, raw
1 medium
Cucumber
1 individual, extra large
Red onion
1 small
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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