Pickled Vegetables
A quick refrigerator pickle of thinly sliced crunchy vegetables and jalapenos in a sweet-salty rice vinegar brine. Good for topping rice bowls, sandwiches and grain salads through the week.
Ingredients
- 1½ cup mixed vegetables, thinly sliced; carrots, cucumbers, daikon radish, red onion
- 2 piece jalapeno, sliced; scrape out the seeds for less heat
- 1½ cup rice vinegar
- ¾ cup sugar
- 2¼ teaspoon kosher salt
Method
- Thinly slice your vegetables and cut your jalapenos. Pack your vegetables tightly into a jar.
- Heat the rice wine vinegar, salt and sugar over medium heat. Stir the mixture until the sugar dissolves completely. Once the liquid comes to a simmer, remove it from stove and pour the hot liquid over the vegetables in your jar.
- Leave the lid off of the jar until the liquid cools down.
- Store in the refrigerator.