Quick Pickled Vegetables
Servings
1 Cup (approx)
Servings
1 Cup (approx)
Ingredients
  • 1/2 cup Grated or Julienne Daikon(Radish)
  • 1/2cup Grated or julienne carrot
  • 1/2cup Grated or julienne English Cucumber
  • 1cup Rice Wine Vinegar
  • 1cup Sugar
  • Salt, to taste
Instructions
  1. Prepare vegetables by grating into long shreds on the large holes of a box grater, with the julienne blades on a mandoline slicer, or by hand. Combine in a bowl.
  2. Gently heat rice wine vinegar and sugar, stirring until sugar dissolves. Mixture does not need to boil. Allow to cool until just warm to the touch.
  3. Pour the vinegar mixture over the vegetables. Place a plate on top of the vegetables to keep them submerged. Soak for 10 minutes.
  4. Drain and rinse vegetables. Squeeze out excess moisture by hand.
  5. Taste, and salt lightly if desired.
  6. Store in a covered container in the fridge for up to one week.