Quick Pickled Asian Vegetables

From America's Test Kitchen

Yield: 4 servings
Community Recipe from


  • 1/4 cup(s) rice wine vinegar
  • 2 teaspoon(s) Thai sweet chili sauce
  • 2 whole(s) carrots peeled, thinly sliced
  • 1 whole(s) English cucumber peeled, thinly sliced


  1. Microwave vinegar and chili sauce until bubbly, about 1 minutes. Toss hot vinegar mixture with vegetables, cover with plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.
February 2013

This recipe is a personal recipe added by ftcollinsco and has not been tested or endorsed by MyRecipes.

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