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Quick-pickled veggies

Posted by Anna Laurin on

Start to finish: 1 hour and 15 minutes
Impresses: 1, 16-ounce jar


  • 1/2 cup white vinegar 
  • 1/2 cup apple cider vinegar
  • 3 tablespoons sugar (less for jalapeños)
  • 10 peppercorns
  • 1 teaspoon salt
  • 1 red onion or 6-7 large jalapeños, thinly sliced
  • Heat all ingredients but the onion in a small saucepan with 1 cup water, and stir or whisk until sugar is dissolved, bring to a simmer
  • Pack onions into a jar, or add jalapeños to jar. Pour warm vinegar mix into the jar, seal, and let cool for 1 hour
  • Ready to serve after 1 hour. Keep refrigerated and use on all your favorite dishes
  • Makes one 16 oz mason jar of pickled onions or jalapeños

This recipe was created in partnership with recipe enthusiast Claire Jaspers, @Claires.Table. Check out her Instagram for more tasty treats!

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