Food & dining

Recipe: Quick pickled vegetables

Makes enough for 6 servings

1cup rice vinegar
1teaspoon salt
2tablespoons sugar
½cup water
2cups shredded carrots, beets, daikon or other thinly sliced vegetables such as cauliflower or broccoli.

1. In a bowl, stir together the vinegar, salt, and sugar until the salt and sugar dissolve. Stir in the water.

2. Add the vegetables to the marinade and leave at room temperature for 30 minutes. Store in the refrigerator for up to 1 week. Sally Pasley Vargas