Quick Pickled Vegetables Recipe

You won't believe how much an hour of salting changes these vegetables.

Ingredients

1
pound of
Cucumber, zucchini, summer squash, or eggplant

1
tablespoon of
Salt

1
tablespoon of
Minced fresh dill or teaspoon dried dill

2
teaspoons of
Any vinegar

Preparation Instructions

Wash the vegetables, peel them if you like, and slice them as thinly as possible (a mandoline is perfect for this). Place them in a colander and salt them. Toss the slices with the salt, kneading the salt into them with your hands for a minute.

Let sit for 15 to 30 minutes (cucumbers take less time than eggplant), tossing and squeezing every few minutes. When little or no more liquid comes out of the vegetable, rinse well in cold water. Place in a bowl.

Toss with the sugar, dill, and vinegar. Serve immediately. This does not keep well.

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Rating: 
Average: 2 (1 vote)
Serves: 
Makes 4 servings
Cuisine: 
AmericanAsianCaribbeanChineseEnglishEuropeanFrenchItalianJapaneseLatin AmericanMexicanMiddle EasternNew AmericanSpanishThai
Solution: 
easybudgetmake aheadfasthealthy
Dietary Consideration: 
low carblow fatveganvegetarian
Source: 
How to Cook Everything