Quick-Pickled Vegetable Salad Recipe – NYT Cooking – The New York Times

Yossy Arefi for The New York Times (photography and styling)
The best salads don’t have to be laborious. This one benefits from pickled red onions, which take only minutes to make and can perk up salads, seared meats and vegetables, pasta and even grilled cheese. Make a double batch, and you’ll brighten future meals in a flash. And, for excellent flavor in every bite, season the ingredients before combining, bearing in mind that celery, carrots and firmer vegetables need far more salt and pepper than delicate salad greens.
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1 hour, plus chilling, cooling and resting
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1 1/2 hours, plus resting and chilling
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Cooking Guide
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