Quick-Pickled Vegetables

4 ingredients
2 steps

Ingredients

  • 1/2 cup unseasoned rice vinegar
  • 1 Tbsp. sugar
  • 2 tsp. kosher salt
  • 1 cup thinly sliced vegetables (such as carrot, red onion, and/or cucumber)

Directions

  1. 1
    Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your hands occasionally to help them pickle more quickly, 10 minutes.
  2. 2
    Vegetables can be pickled 3 days ahead. Cover and chill.

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