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.

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Quick Pickled Vegetables

Recipe by RC

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.