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Quick Pickles

1
Total Time
24 hr 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)

fresh radish(es)

2 medium, quartered

sweet red pepper(s)

⅓ cup(s), or carrot strips

water

½ cup(s)

vinegar

½ cup(s)

sugar

2 Tbsp

kosher salt

1 Tbsp

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)

Notes

This recipe by Jenny Rosenstrach, originally published in How to Celebrate Everything, has been modified for Weight Watchers with permission.

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