Simple Quick-Pickled Vegetables
Ingredients
The pickling liquid
-
2
cups
water
-
2
cups
cider vinegar
-
1
tablespoon
sugar
-
1
teaspoon
kosher salt
The vegetables
-
2 to 3
pieces
red, orange, or yellow bell peppers, seeded and thinly sliced
-
1 to 2
bulbs
fennel, thinly sliced
-
1
piece
onion, peeled and thinly sliced
-
2
cloves
garlic, peeled and thinly sliced
-
1
piece
hot chili pepper, thinly sliced on the bias (optional)
Instructions
- Boil water, vinegar, salt, and sugar in a large non-reactive saucepan until dissolved.
- Place sliced peppers, fennel, onion, garlic, and chili pepper in a large bowl.
- Pour the pickling liquid over the vegetables and press to submerge.
- Transfer the mixture to storage containers and let cool to room temperature.
- Refrigerate and store for weeks.
Nutrition Facts (estimated)
Servings
4
Calories
50
Total fat
0g
Total carbohydrates
12g
Total protein
1g
Sodium
250mg
Cholesterol
0mg
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