Ingredients

• 1/2 cup unseasoned rice vinegar
• 1 Tbsp. sugar
• 2 tsp. kosher salt
• 1 cup thinly sliced vegetables (such as carrot, red onion, and/or cucumber)

Instructions

1. Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your hands occasionally to help them pickle more quickly, 10 minutes.
2. Vegetables can be pickled 3 days ahead. Cover and chill.