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    Recipe: Quick pickled vegetables

    Makes enough for 6 servings

    1cup rice vinegar
    1teaspoon salt
    2tablespoons sugar
    ½cup water
    2cups shredded carrots, beets, daikon or other thinly sliced vegetables such as cauliflower or broccoli.

    1. In a bowl, stir together the vinegar, salt, and sugar until the salt and sugar dissolve. Stir in the water.

    2. Add the vegetables to the marinade and leave at room temperature for 30 minutes. Store in the refrigerator for up to 1 week. Sally Pasley Vargas