Low sodium pickled vegetables are a great addition to sandwiches, salads or tacos and lend an extra zip to any dish.
Recipe developed by Clarissa Paimanta, RD and tested by Jennifer Krasilovsky, KidneyRD Intern 2021
- 2 cups vegetables, thinly sliced (see below for ideas)
- Optional flavorings: smashed garlic, ginger, dill, bay leaf, red pepper flakes, whole mustard seeds, whole peppercorns, or any of your favorite herbs or spices.
- 1 cup water
- ½ cup rice or apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
1. Slice vegetables very thinly and pack along with optional flavorings in a clean, heat-proof jar or glass container. Note: If you are not using all your pickles in one sitting, it is important to wash the glass, heat proof container in warm soapy water and let it dry prior to use.
2. In a small saucepan over medium-high heat, heat water, rice vinegar, sugar, and salt while stirring occasionally until everything dissolves. Bring mixture to a boil, then take off the heat and pour mixture over the vegetables.
3. Let cool to room temperature then serve immediately or refrigerate for up to 1 week. Drain well before serving.
- Pickled red onions pair well with tacos, sandwiches, sautés, or any of our plant-based “bowl” recipes!
- Pickled watermelon or red radishes go well as garnish on curries.
- Pickled cucumbers will be a wonderful addition to sandwiches.
Nutrition Facts were calculated using a combination of onion, radish, carrot, and cucumber along with the brine – values are likely overestimated as the brine is not typically consumed.