Quick Pickled Vegetables

By kathryns

Can use any veges. These are sliced thinly. Can also julieene: carrots, zucchini, scallions, etc. Cover and refrigerate left overs up to two weeks.

Ingredients

• 1 English cucumber, washed and peeled
• 1 carrot, washed and peeled
• radishes, trimmed and sliced thinly
• 1 cup rice vinegar
• 1 cup water
• 3/4 cup granulated sugar
• 1 tsp salt

Preparation

Step 1

1. Thinly slice the cucumber and carrot into rounds. I use my food processor (affiliate link) for this but it can be done with a sharp knife, as well.
2. Pack the vegetables into a jar or storage container with a lid.
3. Mix together the pickling liquid and pour over the top of the vegetables.
4. Marinate for at least 1 hour before serving.