3 Uses for Quick-Pickled Vegetables

Homemade pickled vegetables like radishes, beets, onions, and carrots are simple to make and easy to use.
Ingredients—
1 cup carrots, thinly sliced
1 cup beets, thinly sliced
1 cup radishes, thinly sliced
1 cup onions, thinly sliced
1 cup rice wine vinegar
1 cup water
1/4 cup sugar
1 tablespoon kosher salt
Steps—
Place vegetables in 1 large jar, or separate the vegetables into 4 different smaller jars.
In a medium pot, add vinegar, water, sugar, and salt, and bring to a boil. Immediately remove from heat.
Pour hot brining liquid over the vegetables. Let cool, and store in the refrigerator sealed tightly. They’re best served the next day!
2nd Use for Recipe: Three uses for pickled veggies: Over tacos, in salads/grain bowls, or for pickled vegetable/crudite boards.
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