Tangy Refrigerated Pickled Vegetables
 
Prep time
Cook time
Total time
 
Making your own pickled vegetables at home is incredibly easy. Use them in sandwiches, salads, rice bowls, or whatever your heart desires!
Serves: 8
Ingredients
  • ½ cup Rice Vinegar
  • ½ cup White Wine Vinegar
  • 1 cup Boiling Water
  • 2 tbsp. Sugar, divided
  • 2 tsp. Kosher Salt, divided
  • 1 cup Shredded Carrots
  • 1 cup Rainbow Radish, cut into matchsticks
Instructions
  1. Bring vinegar and water to a boil.
  2. Add the carrots to one mason jar, and the radishes to a second mason jar. Add sugar and salt to each jar (1 tbsp. and tsp. each).
  3. Carefully pour the boiling vinegar water over veggies, making sure to fill to the brim. Cover and refrigerate until cooled. Enjoy within 3 weeks.
Recipe by Slice of Jess at https://sliceofjess.com/tangy-refrigerated-pickled-vegetables/