SPELLING OF VEGETABLES RECIPES

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QUICK-PICKLED VEGETABLES RECIPE | BON APPÉTIT



Quick-Pickled Vegetables Recipe | Bon Appétit image

You can use any vegetable you like for this quick pickle recipe, then keep them in your fridge at all times and put them on everything for acidity and crunch.

Provided by Molly Baz

Yield Makes about 1 cup

Number Of Ingredients 4

½ cup unseasoned rice vinegar
1 Tbsp. sugar
2 tsp. kosher salt
1 cup thinly sliced vegetables (such as carrot, red onion, and/or cucumber)

Steps:

  • Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your hands occasionally to help them pickle more quickly, 10 minutes.
  • Do Ahead: Vegetables can be pickled 3 days ahead. Cover and chill.

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Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds.An alternate definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition.
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