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

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