recipe

Transform vegetables into a tangy, crunchy topping for your salad, sandwich, or grain bowl by making these super simple QUICKLES!

safety
  • Uses a knife
  • Uses the microwave
difficulty
  • Beginner
time
  • 1 hour
yield
  • Makes 2 cups

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Prepare Ingredients

1 cup (8 ounces)
unseasoned rice vinegar
3 tablespoons
sugar
½ teaspoon
salt
4
Persian cucumbers, sliced into half‑moons, or ½ small head red cabbage, cored and shredded

Gather Cooking Equipment

Medium microwave-safe bowl
Oven mitts
Spoon
Slotted spoon
1
 
1 cup (8 ounces)
unseasoned rice vinegar
3 tablespoons
sugar
½ teaspoon
salt

In medium microwave-safe bowl, combine vinegar, sugar, and salt. Heat in microwave until hot and beginning to bubble at edges, 1 to 2 minutes. Use oven mitts to remove bowl from microwave (ask an adult for help). Stir mixture with spoon until sugar dissolves.

 
2
 
4
Persian cucumbers, sliced into half‑moons, or ½ small head red cabbage, cored and shredded

Add cucumbers or cabbage to bowl and stir to combine. Let mixture sit, stirring occasionally, for 45 minutes. Use slotted spoon to serve pickles. (Pickles can be refrigerated in brine for up to 1 week.)