Simple Recipes for Every Day
Quick Pickled Vegetables
- Serves: 6
- Prep Time: 10 min
- Cook Time: 10 min
Ingredients
- 1 lb carrots, cut into matchsticks
- 1 lb daikon radish, cut into matchsticks
- 2 tsp salt
- 1/2 cup sugar
- 1 cup distilled white vinegar
- 1 cup water
Method
- In a large bowl combine carrots, radishes and salt. Using your hands, gently massage carrots and radishes until they begin to get tender, about 4-5 minutes.
- In a saucepan, heat water, vinegar and sugar until sugar has dissolved.
- Pack prepared vegetables into a quart size jar and pour the warm vinegar mixture over the top.
- Seal and store in your fridge for up to 5 weeks, but good luck having them last that long.
**These quick pickled vegetables are ready for use as soon as they cool down, roughly 2 hours after placing them in the fridge.