Quick-Pickled Vegetables

Quick-Pickled Vegetables

Almost any seasonal vegetable will lend itself to being pickled in a mix of apple cider vinegar and rice vinegar, tweaked with a little salt and sugar. Use a mixture of what's in season, and choose small, slender vegetables when you can. Whatever you choose, make sure to scrub vegetables well and peel away roots and thick skins.
  • Total:



  1. Step 1

    Bring water to a boil, and pour into a heatproof bowl. Mix with vinegars, sugar, salt, star anise, peppercorns, coriander seeds and chile, and stir until sugar is dissolved.
  2. Step 2

    Arrange prepped vegetables and fruit in a large jar or glass dish, and pour the vinegar mixture over them. (Depending on the size of the container, you may need to mix another batch of the vinegar mixture to cover them.) Let sit at room temperature until the liquid is slightly cooled, then transfer to the refrigerator for at least one hour, or overnight. Eat within the week.