What you need
- 1 cup white vinegar (or rice vinegar)
- 1 cup water
- 1 tbsp salt
- 1 tsp sugar
- Vegetables: cucumber, radish, carrot, or red onion
No canning kit. No boiling jars.
How it works
Combine vinegar, water, salt, and sugar in a jar. Stir until dissolved. Add sliced veg. Seal. Refrigerate.
That's it. Done in under 2 minutes of active work.
What to slice
| Vegetable | Thickness | Ready in |
|---|---|---|
| Cucumber | 3 mm rounds | 30 min |
| Radish | 2 mm rounds | 20 min |
| Red onion | thin half-rings | 45 min |
| Carrot | 1 mm coins | 2 hours |
Thinner = faster. Always.
The ratio to memorise
1 part vinegar : 1 part water : 1 tbsp salt per cup of liquid.
Scale up or down. Add a crushed garlic clove, chilli flakes, or black pepper to the jar — any or all.
They keep 3 weeks in the fridge and get better after 24 hours.
One jar changes every sandwich, taco, and grain bowl you make this week.
