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–+ servings

Pickled Vegetables

Jennifer Hall
No boiling required for these crispy, flavorful pickled vegetables. A simple way to elevate vegetables. It's quick, easy and packs a punch for flavor. It's the quintessential summer side dish that is perfect to top burgers, sandwiches, hot dogs, salads and so much more!  
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Prep Time 15 minutes
Cook Time 0 minutes
Refrigeration 2 hours
Course Side Dish
Cuisine vietnamese
Servings 32 oz

Equipment

  • 1 32 oz glass jar with lid or two 16oz jars with lids.

Ingredients
  

  • 1 cup carrots julienned
  • 1 cup Cucumbers sliced
  • 1 Medium Onion white sliced thinly
  • 1-2 Jalapeno sliced
  • 1 cup Rice vinegar
  • 1 cup Water filtered
  • 2 tbsp Honey
  • 1 tbsp Garlic minced About 3-4 cloves
  • 1/2 tsp Salt

Instructions
 

  • Add all ingredients into a mason jar with lid and refrigerate for a minimum of 2 hours.
  • Can be stored in the refrigerator for 2-4 weeks.
Keyword asian, canning, pickled, sides, veggies
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