Description
Crisp and flavorful pickled vegetables that add a spicy, tangy crunch to any meal.
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 by washing and slicing them as directed.
- Make the pickling liquid by combining rice vinegar, water, sugar, and salt in a saucepan and heating.
- Add spices to the simmering liquid and cook for one minute.
- Pack the sliced vegetables and garlic tightly into a clean jar.
- Pour the hot pickling liquid over the packed vegetables.
- Seal the jar and let it cool to room temperature, then refrigerate for at least 24 hours.
Notes
Use fresh vegetables and slice them evenly for the best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 10g
- Sodium: 500mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg