Asian · 1 jar

Quick Pickled Vegetables

Sugar, vinegar, salt, water. Anything crunchy goes in and is ready in two hours.

10 min Easy Vegetarian

Ingredients

  • 10 green chillies
  • 10 shallots, halved
  • 1 cucumber, in thin strips
  • 1 radish, in thin strips
  • 1 carrot, in thin strips
  • 2 tbsp sugar
  • 2 tbsp vinegar
  • 2 tsp salt
  • 5 tbsp warm water

Method

  1. Stir the sugar, salt, vinegar and warm water until dissolved.
  2. Pour over the vegetables and mix.
  3. Two hours in the fridge minimum. Better after four.
  4. They stay crisp about a week.

Questions people ask about Quick Pickled Vegetables

How long does Quick Pickled Vegetables take?

About 10 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

Can I make Quick Pickled Vegetables ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Quick Pickled Vegetables vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

How long does home-made quick pickled vegetables keep?

Months, as long as the jar is bone dry, the oil or brine covers everything, and no wet spoon ever goes in. Keep it out of direct sunlight.

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