Quick-pickled vegetables bring acidity, color, and crunch to arepas, sandwiches, rice bowls, grilled meats, and cheese plates. This refrigerator method is designed for fresh eating, not shelf-stable canning.
Featured product: Orinoco White Vinegar
Ingredients
- 1 cup thinly sliced red onion
- 1 cup sliced carrots
- 1 cup sliced cucumber or radishes
- 1 jalapeño, thinly sliced, optional
- 1 cup Orinoco White Vinegar
- 1 cup water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 teaspoon black peppercorns
- 1 bay leaf
Instructions
- Pack the prepared vegetables into a clean heat-safe jar or container.
- Combine the vinegar, water, sugar, salt, peppercorns, and bay leaf in a saucepan. Bring just to a simmer and stir until dissolved.
- Carefully pour the warm brine over the vegetables so they are submerged.
- Cool uncovered for 30 minutes, cover, and refrigerate.
- For the best flavor, wait at least 2 hours before serving. Keep refrigerated and use within 2 weeks.
Important note
This is a refrigerator pickle recipe and is not intended for room-temperature storage or canning.
