Pickled Vegetables with Ginger

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  • Level: Easy
  • Total: 8 hr 10 min (including overnight chilling)
  • Active: 10 min
  • Yield: 4 servings
Pickled vegetables are a versatile side dish appropriate for almost any weeknight dinner. They also make a quick and tasty sandwich topping. These bright and crunchy vegetables are pickled in a brine strongly flavored with ginger for an added bite against the cooling flavor of the vegetables.


  1. Bring 1 cup each cider vinegar and water, 1/4 cup sugar, 2 tablespoons kosher salt, 4 slices fresh ginger, 1 crushed garlic clove and 1 teaspoon peppercorns to a boil in a saucepan. Pour over 2 sliced Persian cucumbers, 1 sliced red bell pepper and 2 small sliced carrots. Let cool. Cover and refrigerate at least 8 hours or overnight.