Recipe by The Roasted Root​

Servings: 6 Servings

Quick Pickled Vegetables​

This easy pickled vegetables recipe adds fresh flavor, tangy flavor and crunchy texture to any meal! Use it on sandwiches, burgers, salads, and more! You can also use it as a side dish.

Equipment​

• 32-oz Mason Jar or sealable container

Ingredients​

• ▢2 cups cucumber peeled and chopped (1 small cucumber)
• ▢2 cups mini sweet peppers thinly sliced (about 6 mini peppers)
• ▢½ cup red onion thinly sliced
• ▢1 large clove garlic minced
• ▢1 cup rice vinegar
• ▢½ cup water
• ▢2 Tbsp toasted sesame oil
• ▢1 Tbsp pure maple syrup or sugar
• ▢½ tsp sea salt to taste

Instructions​

• In a large measuring cup, combine the vinegar, water, pure maple syrup, and sesame oil. If using pickling spices, add them into the solution too. Stir well and set aside.
• Peel the cucumber, cut it in half lengthwise, then thinly slice the cucumber into small chunks.
• Similarly, thinly slice the sweet peppers and onions and mince the garlic.
• Add all of the fresh vegetables to a large bowl or glass jar such as a mason jar and pour in the pickling liquid.
• Seal the jar or cover the bowl with plastic wrap or a lid and refrigerate for at least 20 minutes, ideally several hours.
• Quick pickled vegetables are ready to consume right away, but they become more flavorful and softer after sitting for a few hours or a few days.
• Store pickled vegetables for up to 1 week in the refrigerator in an airtight container.

Nutrition​

Serving: 1Serving (of 6), Calories: 66kcal, Carbohydrates: 6g, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 196mg, Fiber: 1g, Sugar: 4g
Course: Condiment
Cuisine: American
Keyword: pickled cucumbers, pickled vegetables recipe, pickling recipes

 

[Luckyus]

I think I'd leave the cucumber peel on, stop it going mushy plus extra crunch!.