Quick Pickled Vegetables

Recipe adapted from Midwest Foodie.

Ingredients:

• 1 c. carrots, julienned
• 1 c. cucumber, julienned
• 1 c. radish, julienned
• 2 garlic cloves, smashed
• 1/4 tsp. crushed red pepper or to taste
• 3/4 c. warm water
• 2/3 c. rice wine vinegar
• 1 1/2 TBSP sugar
• 3/4 tsp. salt

Directions:

1. Add carrots through crushed red pepper to a large jar with a lid.
2. In a small bowl or measuring cup combine the water through the salt and stir to dissolve.
3. Pour vinegar mixture over veggies (leaving about 1/2 inch of space between liquid and rim).
4. Screw lid on and refrigerate for at least 8 hours and up to 3 weeks.

Quick Pickled Vegetables: