Quick Pickled Vegetables
These pickled vegetables are super easy and quick to make. They add a beautiful color and crunch to your favorite charcuterie board, crudité platter or to top off your favorite salad or Buddha bowl.
Time to pickle (minimum)
Carrots (sliced into strips, slices or cubes).
Beets (sliced into strips, slices or cubes).
Jalapenos (sliced into strips, slices or cubes).
Granulated white sugar
1 and 3/4
In large jar (or 3 smaller jars), combine sugar, vinegar and warm water. Shake well to dissolve sugar.
Place vegetables into 3 separate jars or 1 large jar, based on preference.
Add pickling liquid to each jar. Pickling liquid should cover the vegetables.
Shake each individual jar again.
Vegetables will start to take on the flavor in 2-3 hours and will reach excellent flavor by 24 hours.
Note: You can substitute any vegetable of choice. For example: Cauliflower, Cucumber, Onions, Garlic, Green Beans, Bell Peppers