Quick Pickled Vegetables
Any vegetable, VIVO, water and salt. Four steps, no sugar, ready the next day.
Pickles in four steps.
No sugar, no canning. VIVO, water, salt and a little garlic turn almost any vegetable bright and tangy. Try red onions first: they turn pink and go on everything.
What You'll Need
- 1 cup vegetables of your choice (red onions, cucumbers, radishes, carrots)
- ½ cup VIVO
- ½ cup water
- 1 tablespoon salt
- 2 or 3 garlic cloves
- 1 teaspoon peppercorns
- A wide-mouth jar with a lid
Instructions
- Prepare the vegetables. Wash, dry and slice them. Pack them into the jar with the garlic and peppercorns, leaving ½ inch of space at the top.
- Make the brine. In a small saucepan, bring VIVO, water and salt to a boil, stirring until the salt dissolves. Let cool.
- Fill the jar. Pour the brine over the vegetables to within ½ inch of the rim.
- Seal and chill. Close the lid and refrigerate. Ready the next day, and keeps up to 2 months.
Made a jar? Share it with us on Instagram at @tastevivo.
Make it yours.
Think of every recipe here as a starting point. Add a garnish, swap the fruit, use a little more VIVO. There's no wrong way.