Quick Pickled Veggies

Quick Pickled Veggies
Teresa Blackburn
  • Yield: 4 cups


2pounds fresh, seasonal veggies (carrot, radish, cucumber, asparagus, young green beans, daikon or parsnip), peeled and shredded or cut into thin slices or matchsticks.
3teaspoons coarse salt, divided
1/2cup plus 2 teaspoons sugar or light agave syrup, divided
1cup lukewarm water
1 to 1 1/4cups rice wine or cider vinegar


  1. Toss cut veggies with 2 teaspoons salt and 2 teaspoons sugar in a large mixing bowl. Set aside 10 minutes. Pour veggies into a colander and rinse well under cold running water. Drain.
  2. Combine remaining ingredients in a quart jar or other container with a tight-fitting lid.  Shake until sugar is dissolved. Remove lid and add veggies, packing them in tightly. Replace lid and seal. Allow to marinate at least 2 hours for best flavor. Store in the refrigerator up to 2 weeks. Makes 1 quart; serves 8.
**Note: Add 1 teaspoon star anise, cinnamon, clove, garlic, fennel seed or your favorite spice.

Nutritional Info *per serving

  • Calories 80
  • Fat 0g
  • Cholesterol 0mg
  • Sodium 520mg
  • Carbohydrate 18g
  • Fiber 2g
  • Protein 1g