• prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
Print Save
  • servings:
  • Summary

    You can use any thinly shaved or sliced vegetable you like for this recipe. We love quick pickles on sandwiches because they add acidity and crunch. And you don't have to be someone who's "into canning" to make your own. Keep them in the fridge for days and put them on everything.

    Ingredients

    • 1/2 cup unseasoned rice vinegar
    • 1 Tbsp. sugar
    • 2 tsp. kosher salt
    • 1 cup thinly sliced vegetables (such as carrot, red onion, and/or cucumber)

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 94 % Daily Value *
    • Total Fat: 0 g 0.25%
    • Saturated Fat: 0 g 0.3%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 3846 mg 160.27%
    • Calcium: 37 mg 3.68%
    • Potassium: 234 mg 6.67%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 1.78%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 24 g %
    • Dietary Fiber: 3 g 10.88%
    • Sugar: 16 g
    • Protein: 2 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0.06%
    • Vitamin C 19.73%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch0
    • Exchange - Vegetables3
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

    OTHER RECIPES YOU MAY LIKE