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 that you have on hand—just make sure that you start with 1 1/2 cups. For this recipe, we call for napa cabbage, wax beans, fresh radishes, and sweet red peppers, but you can use cucumbers, carrots, or onions instead. The best part is that they'll keep in the fridge for 2 weeks, so you'll be able to grab them whenever you need a delicious condiment. Just keep in mind that you'll need a 14–16-oz. jar with a tight-fitting lid in order to make these pickles.