Quick Pickled Vegetables


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  • 6 cups thinly sliced vegetables of your choice:
  • Cucumbers
  • Peppers
  • Onions
  • Carrots
  • Asparagus
  • Cauliflower
  • Zucchini
  • 1/2 cup sugar
  • 2 cups apple cider vinegar
  • 1 cup water
  • 1 tbsp. low sodium soy sauce
  • 1 tsp. red pepper flakes
  • Salt for sprinkling


  1. Place the sliced vegetables in a colander lined with a paper towel. Generously sprinkle with salt and let sit for at least 30 minutes to allow any liquid to drain off. Rinse well and set aside to drain again.
  2. In a saucepan, heat sugar, vinegar, water, soy sauce and pepper flakes, stirring until sugar has dissolved. Set aside to cool slightly.
  3. Add vegetables to 2 quart-sized or 4 pint-sized canning jars or plastic containers. Pour vinegar mixture over vegetables, cover with a lid and refrigerate overnight before serving.
  4. Store in refrigerator for up to two weeks.