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easy pickled vegetables

jars of colorful pickled vegetables
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5 from 1 review

This recipe can be easily adapted.

Ingredients

Scale
  • one red onion
  • 1/2 bag matchstick carrots
  • 4–6 Japanese Cucumbers
  • 2 bottles of rice wine vinegar
  • 1/2 cup sugar
  • 10–15 peppercorns

Instructions

  1. Using a sharp knife or a Mandoline, slice the onion into thin slices.
  2. Using a Mandoline or a sharp knife, cut very thin slices of cucumber (unpeeled).
  3. Peel carrots if using small carrots, or I like to use the matchstick carrots in a bag.
  4. Blanche the red onions and the carrots by pouring boiling water over the vegetables (separately) in a mesh strainer.
  5. add the vegetables to jars
  6. Heat the vinegar and add the sugar and a pinch of salt. Stir to combine and then pour the hot vinegar over the vegetables, filling the jars.
  7. Add peppercorns or fresh herbs if used and leave the lids off until they cool. 
  8. Once the vegetables are at room temperature, add lids and store them in the refrigerator.
  9. Use on rice bowls, burgers, sandwiches…you name it! 

Find it online: https://mostlovelythings.com/easy-pickled-vegetables-recipe/