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Simple Sweet and Sour Quick Pickled Vegetables
Author: angela@eatlivehappy
  • 1 cup organic sugar
  • 1 cup seasoned rice vinegar
  • 1 cup water
  • 1/2 teaspoon Kosher salt
  • 3 cloves fresh garlic peeled and cut in half
  • 1/2 inch piece of ¬†fresh ginger peeled and cut into slices
  • Vegetables of your choice watermelon radish, carrots, cucumbers, cabbage, sweet peppers, etc..
Place sugar, vinegar, water, salt, garlic and ginger in a saucepan. Bring to a boil, stir, then remove from heat. Let pickling mixture cool completely.
Place sliced vegetables of your choice in a glass bowl or jar and pour cooled liquid through strainer over vegetables. Toss to coat, then cover and let stand in the refrigerator for about an hour. Keep pickles stored in the refrigerator up to a week. But they probably won't last that long!