Recipe by Kim Kushner

Quick Pickled Vegetable Chips

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Parve Parve
Easy Easy
4 Servings

No Allergens specified

The best thing about this recipe is you can use ANY veggies so long as they have some bite. The amount of oil and vinegar is dependent on the quantity of veggies you’ll be using. Generally speaking, the ratio should be two parts oil to one part vinegar. Add enough to cover the pickles halfway.


Quick Pickled Vegetable Chips

  • 3 carrots, sliced into 1/4-inch rounds

  • 2 Persian cucumbers, sliced into 1/4-inch rounds

  • 1 red onion, thinly sliced

  • handful of string beans, ends trimmed

  • 1 small fennel bulb, thinly sliced

  • 2 radishes, thinly sliced

Special Equipment

  • large glass jar


Prepare the Quick Pickled Vegetable Chips


Place vegetables into a large glass jar. Add olive oil, vinegar, oregano, salt, and pepper. (The vegetables should be submerged halfway.) Secure the lid tightly and shake well.


Set aside at room temperature for at least 10 minutes and up to 12 hours. (The longer the vegetables are left to marinate, the more flavorful they become.) Store in the refrigerator until needed.


Add Quick Pickled Vegetable Chips over your favorite lettuce or greens for a fuss-free salad. No dressing necessary—just use the marinade in the jar.   Quick Pickled Vegetable Chips make great homemade gifts. Transfer the pickled veggies and pickling liquid into a Weck jar. Wrap the lid in a sheet of white parchment paper and wrap twine around the paper.   Storage: The chips can be refrigerated for up to 1 week.


Excerpted from The Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner. Photography by Kate Sears. Copyright © 2022 by Kim Kushner. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Quick Pickled Vegetable Chips

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