pickled Vegetables

By Bailey1_

Ingredients

• 1/4 lb. cucumber, julienned
• 1 lb. daikon, peeled and julienned
• 1 lb. carrots, peeled and julienned
• 2 tsps kosher or sea salt
• 1 cup unseasoned rice vinegar
• 1 cup sugar
• 1 cup water

Details

Servings 1
Adapted from userealbutter.com

Preparation

Step 1

Typically daikon and carrots, but Iadded the cucumbers too

mixing the vinegar with the sugar and salt

pouring the liquid over the vegetables

Make sure the vegetables are fairly dry (pat them dry) so they don’t dilute the pickling liquid with excess water. Combine the vinegar, salt, sugar, and water together until the sugar dissolves. Place the vegetables in a jar large enough to fit them all and pour the pickling liquid into the jar so that all of the vegetables are submerged. Store them sealed in the jar in the refrigerator for 5 days for best flavor. (I was too impatient and cracked them open after an hour – they were great).