Description
A vibrant and crunchy pickle that adds a spicy tang to your meals.
Ingredients
Scale
- 2 cups carrots, sliced diagonally
- 1 cup daikon radish, sliced
- 1 cup cucumber, sliced
- 1/2 cup red onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 red chilies, sliced
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 bay leaf
- 1 cup rice vinegar
- 1/2 cup water
- 1/2 cup sugar
- 1 tablespoon salt
- 1 teaspoon red pepper flakes
Instructions
- Prepare the vegetables: Wash and slice all vegetables as instructed.
- Make the pickling liquid: Combine rice vinegar, water, sugar, and salt in a saucepan and heat until dissolved.
- Add spices: Once simmering, mix in black peppercorns, mustard seeds, coriander seeds, bay leaf, and red pepper flakes.
- Pack the jars: Tightly pack the sliced vegetables and garlic into a clean jar.
- Pour the liquid: Carefully pour the hot pickling liquid over the packed vegetables.
- Seal and cool: Seal the jar and cool to room temperature before refrigerating.
Notes
These pickled vegetables can last up to 3-4 weeks in the refrigerator. Ensure they remain submerged in the brine for maximum crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 10g
- Sodium: 550mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg