Quick Pickled Veggies
Quick pickled veggies are good on lots of things, not just tacos. Whip up a big batch and keep it in your fridge for up to 3 weeks. Serve your pickled veg on burgers, sandwiches, wraps and of course, tacos!
Servings: 10 servings
Calories: 13kcal
Ingredients
- 1/2 cup apple cider vinegar
- 1 cup boiling water
- 1 tablespoon sugar
- 1.5 teaspoon kosher salt
- 1/2 large red onion, finely sliced
- 1 large carrot, shredded
- 4 large radishes, thinly sliced into half moons
Instructions
- Mix the vinegar, water, sugar and salt together in a large bowl. Add in the veggies and stir. Let sit for at least 30 minutes before serving. Refrigerate for up to 3 weeks.
Nutrition
Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 356mg | Potassium: 48mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1203IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg