Deliciously Different

Quick Pickled Vegetables

1 cup vinegar*
½ cup water
½ cup shredded carrots
½ cup shredded radish
⅓ English cucumber (cut into matchsticks)
½ red onion, sliced thin
1 clove garlic, minced
1 tablespoon chopped green onion
½ teaspoon sea salt
½ teaspoon sugar
¼ teaspoon dried oregano leaves

Wash and dry a medium-large mason jar. If you’re not using pre-shredded carrots and radish, slice into matchsticks along with your cucumber. Bring water and vinegar to a boil in a medium saucepan. Add green onion, garlic, sea salt, oregano, and sugar. Stir until sugar dissolves and remove from heat. Place the veggies in your mason jar and slowly pour the hot vinegar mixture over the veggies. If you’d like to enjoy them slightly al dente (vs. soft) feel free to let the liquid cool a bit before adding it to the jar. Allow your jar to cool (approx. 10 minutes or so) then slap on the lid and pop into the fridge. They can be enjoyed that very day and will be a bit more slaw-like and al dente at first. The longer these tasty veggies sit in the fridge the more flavors will intensify and the more they’ll soften up too!
*You can use rice vinegar, white wine vinegar or apple cider vinegar.

Recipe by: Peas And Crayons
Servings: 6 – 10