Quick Pickled Veggies
Author: Meatless Makeovers
Recipe type: Kitchen Staple
Prep time:
Total time:
Serves: 2 Jars
- 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
- Wash and prepare all fresh produce.
- 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.
- Meanwhile in another bowl stir together the sugar water and vinegar. Stir until the sugar has dissolved.
- Once the vegetables have finished wilting, Squeeze out any excess water.
- Fill Ball jars with the wilted vegetables. After stuffing the vegetables into each jar, pour the liquid into the jars filling completely.
- 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.
- Serve as a side or as a sandwich topping.
- Enjoy.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/quick-pickled-veggies/
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