Tangy Pickled Vegetable Medley

This tangy pickled vegetable medley is a great way to add some acidity and texture to any meal. It's easy to make, and can be customized to your liking. Simply slice your vegetables of choice, toss them in vinegar, water, sugar, and salt, and refrigerate for at least 3 hours. The vegetables make a great accompaniment to grilled meats, fish, or tofu, salads, and tacos.

I've always been a fan of pickled vegetables. The acidity helps to brighten up any dish, and the vinegar preserves the vegetables so that you can enjoy them for weeks. I first started making this recipe when I was living in [location] and couldn't find any good pickled vegetables at the grocery store. I experimented with different combinations of vegetables and spices until I came up with this recipe. It's now one of my favorite ways to use up leftover vegetables.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 cup thinly sliced carrots
• 1 cup thinly sliced cucumbers
• 1/2 cup thinly sliced red onions
• 1/2 cup thinly sliced bell peppers (any color)
• 1/2 cup white wine vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1 teaspoon salt

Instructions

1. Combine all ingredients in a medium bowl.
2. Stir to coat.
3. Cover and refrigerate for at least 3 hours, or overnight.
4. Serve chilled.

Why It Works

• The vinegar in this recipe helps to preserve the vegetables and give them a tangy flavor.
• The sugar in this recipe helps to balance out the acidity of the vinegar.
• The salt in this recipe helps to draw out the natural flavors of the vegetables.