- Total Time
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.
shredded uncooked napa cabbage½ cup(s)
uncooked wax beans⅓ cup(s)
fresh radish(es)2 medium, quartered
sweet red pepper(s)⅓ cup(s), or carrot strips
kosher salt1 Tbsp
- Add vegetables to a clean 14- to 16-oz glass jar.
- 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.
- Serving size: 2 Tbsp (yields 1 cup vegetables total)