by Debra Stoleroff
Pickling vegetables is a quick and easy process. AND, they are a delicious addition to any salad, taco or sandwich or meal. Any veggie is great. My favorites are red onions or cabbage. Just chop, cover and refrigerate!
Ingredients
- Any vegetable (approximately 1 lb)
For the brine:
- 1 cup white distilled vinegar
- 1/4 cup rice vinegar or apple cider vinegar (I prefer rice vinegar)
- 1 1/4 cups water
- 2 teaspoons sea salt (optional)
- 1 tablespoon sugar (optional)
Preparation
- Chop the veggies and put them in a jar
- Cover the veggies with brine
- Cover the jar
- Let the veggies sit overnight in the refrigerator