Tangy, sweet, and salty pickled vegetables that are quick and easy to make. This is a perfect condiment to any dish that needs that fresh and tangy crunch. Personalize the taste of these pickled vegetables by adding more sugar if you want it sweeter.
Author: trish | Spoonful of Butter
1/4cupgranulated white sugar
1medium carrotthinly sliced
1medium cucumberthinly sliced
1medium red onionthinly sliced
In a bowl, combine the vinegar, sugar, salt, and water. Mix with a whisk until sugar is dissolved.
In a clean and sterile jar, put together the carrot, cucumber, and red onion. Pour the vinegar mixture until full.
Cover and refrigerate for at least 3 hour before serving.
(Note 1) Can be kept well in the fridge for 1-2 weeks.