Cooked - Asian Pickled Vegetables

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Asian Pickled Vegetables

1.0

1 medium watermelon radish or daikon radish (~10 oz.), sliced in bite size pieces

2 small carrots, sliced in ¼-inch thick ovals

1 ½ cups small cauliflower florets (~6 oz.)

¾ cup rice vinegar

¾ cup water

¼ cup sugar

1 tablespoon + 1 teaspoon soy sauce

1 teaspoon kosher salt

2 garlic cloves, finely chopped

1 tablespoon sriracha

1 tablespoon sesame oil

¼ teaspoon white pepper

Pack the radish, carrot, and cauliflower into a 16 oz glass jar with a lid (or heat-safe glass bowl).
In a small pot, combine the rice vinegar, water, sugar, soy sauce, garlic, sriracha, sesame oil, white pepper, and kosher salt.
Bring to a simmer over medium high heat, stirring until the sugar dissolves.
Remove from the heat.
Carefully pour the brine over the vegetables, cover, and refrigerate overnight.
Remove from the brine and enjoy. The pickled veggies will keep in the refrigerator for up to 3 weeks.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥒Pickles

CuisineAsian

Occasions🧂Condiment📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 24 weeks ago

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