Dependable for its great wings and other Buffalo staples
September 11, 2020
Use any thinly sliced vegetable you like for this recipe
I like making quick-pickled vegetables when we transition to a new season. Choosing vegetables at a farmers market that are slightly bruised or have a rough unpleasant exterior are usually cheaper at the end of their season, but still taste good. Pickling them extends their shelf life and makes a fresh acidic and crunchy condiment for several meals. I like using them for sandwiches, dips, salads, grain bowls, and garnishes on pastas. You can pickle any thinly sliced vegetable. This recipe is a good base, if you want to add herbs or spices feel free. The best part of this recipe is you don’t have to worry about the canning process, just store in your refrigerator for a few days or up to a month.
Yields 1 cup
½ cup unseasoned rice vinegar
1 tablespoon sugar
2 teaspoon salt
½ teaspoon whole black peppercorns
2 garlic cloves, optional
1 cup thinly sliced vegetables (carrot, red onion, radish, cucumber, peppers, cauliflower)
- Using a small glass bowl, whisk vinegar, sugar, and salt until sugar and salt are dissolved. Add peppercorns and garlic.
- Add vegetables and let sit for 10 minutes, squeezing gently with your hands occasionally to help them pickle more quickly. Transfer mixture to a sealable glass jar. Cover and store in the refrigerator.