Quick Pickled Veggies
Author: 
Recipe type: Kitchen Staple
Prep time: 
Total time: 
Serves: 2 Jars
 
Ingredients
  • 2 Medium Daikon (Peeled and Julienned)
  • 3 Medium Carrots (Peeled and Julienned)
  • 3 Persian Cucumbers (Julienned)
  • 4 Jalapenos (Deseeded and Julienned)
  • 1 Medium Red Onion (Peeled and Sliced Thin, Optional)
  • 2 Thai Chilis (Destemmed and Crushed, Optional)
  • 1 Tbsp Salt
  • ¼ Cup Turbinado Sugar (or sugar of your choice)
  • ½ Cup Rice Wine Vinegar
  • ½ Cup Water
Instructions
  1. Wash and prepare all fresh produce.
  2. In a large bowl combine all of the vegetables. Sprinkle the salt onto the vegetables and toss to incorporate. Allow to sit for 15 minutes to wilt.
  3. Meanwhile in another bowl stir together the sugar water and vinegar. Stir until the sugar has dissolved.
  4. Once the vegetables have finished wilting, Squeeze out any excess water.
  5. Fill Ball jars with the wilted vegetables. After stuffing the vegetables into each jar, pour the liquid into the jars filling completely.
  6. Close each jar and chill for at least 3 hours. Vegetables will keep in the fridge for up to a month, as long as they are submerged under the liquid.
  7. Serve as a side or as a sandwich topping.
  8. Enjoy.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/quick-pickled-veggies/