Quick-Pickled Vegetables

By gbvampy1

Ingredients

• 1/2 cup unseasoned rice vinegar
• 1 Tbsp. sugar
• 2 tsp. kosher salt
• 1 cup thinly sliced vegetables (such as carrot, red onion, and/or cucumber)

Preparation

Step 1

Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your hands occasionally to help them pickle more quickly, 10 minutes.

Do Ahead: Vegetables can be pickled 3 days ahead. Cover and chill.