Quick Pickled Veggies
These no-cook crunchy “pickles” are great with cheese or in our Bahn Mi Sandwich.
Ingredients (12)
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½ lb Carrots
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½ lb Radish
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½ lb Cucumber
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½ lb Asparagus
-
or
½ lb Green Beans
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or
½ lb Daikon Radish
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or
½ lb Parsnip
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3 tsp Kosher Salt
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26 tsp Sugar
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or
26 tsp Light Agave Syrup
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1¼ cup Rice Wine
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or
1¼ cup Cider Vinegar
Directions
- Toss cut veggies with 2 teaspoons salt and 2 teaspoons sugar in a large mixing bowl. Set aside 10 minutes. Pour veggies into a colander and rinse well under cold running water. Drain.
- Combine remaining ingredients in a quart jar or other container with a tight-fitting lid. Â Shake until sugar is dissolved. Remove lid and add veggies, packing them in tightly. Replace lid and seal. Allow to marinate at least 2 hours for best flavor. Store in the refrigerator up to 2 weeks. Makes 1 quart; serves 8.