Easy Quick Pickled Veggies {Red Onions, Jalapeños, & Radishes}

If you’re like me, you like pickled everything. But, it can take forrrrever to get legit pickled goodies to come out right.

Enter quick pickling.

I was recently whippin’ up some tacos, and wanted some pickled toppings to go with. (Um, have you had your tacos with pickled red onion? Your life will change. See my taco with pickled veggies recipe if you want some ideas!)

So, I made these. Slice up veggies, throw them in a jar with a couple of standard pantry ingredients, shake, then let sit for about an hour while you prep tacos, less if your belly can’t handle the wait.

Bonus: you’ll have these guys to enjoy for future meals too… like your breakfast tacos, sandwiches, scrambled eggs, sweet potato tacos, salads, burgers, did I mention tacos? The list won’t end, ’cause these little puppies go great with everything. Yep, everything. 😉

per jar…

INGREDIENTS

1 cup sliced veggie of your choice

1/3 cup vinegar (red wine or apple cider work well)

1 tbsp honey

1/2 tsp salt

1 tbsp olive oil

optional: cilantro leaves or a few garlic slices

*you’ll need jars with a lid, like THESE

*you can add more vinegar or some water if needed to cover veggies more- there’s no need for exact measuring here- this is just a general guide to follow- play around and have fun!