Quick Pickles
PDF
- Yield
- 2 cups
- Prep
- 0:10:00
- Cuisine
- American
- Filed Under
- Canning & Preserving
- Combine vinegar, water, and salt in a 2-cup glass measuring cup and stir until salt is dissolved.
| 1⁄2 cup |
Rice Vinegar |
| 1⁄2 cup |
Water |
| 1 tsp |
Sea Salt |
- Thinly slice vegetables and add to the vinegar mixture.
- Refrigerate for a couple of hours before serving.