Quick Pickled Vegetables
A blend of carrots, cucumber, and jalapenos that have been quickly pickled in an Asian flavored brine that is the perfect balance of sweet, salty, and spicy. Serve these easy pickled veggies with tacos, meats, on a sandwich or on their own.
sliced in 1/4" round slices or use crinkle cut carrots
baby cucumbers sliced in 1/2" round slices
peeled and sliced thin
sliced in 1/4 inch round slices (optional)
reduced sodium soy sauce
rice wine vinegar
Wash 2 clear glass pint jars, lids, and rings and dry well.
Divide jalapenos, carrots, cucumbers, and ginger evenly between the 2 jars.
Bring water, honey, salt, soy sauce, garlic, and vinegar to a boil. Once boiling, pour quick pickling liquid over vegetables.
Pour distilled water over as well to just cover vegetables. Seal with lid. Shake well and place it in the refrigerator.
Shake well in hour to distribute flavors.
Best if let to sit for at least 2 hours to 12 hours before serving. Good in refrigerator for up to 1 month.
Feel free to replace honey with Maple Syrup or sugar for Vegan pickled vegetables.
The soy sauce is NOT necessary in these Asian Pickled Vegetables. I love the flavor that the soy provides, but you can omit the soy and increase the salt to 3 teaspoons instead of 2.use
For Paleo Pickled Vegetables, use maple syrup in place of honey and omit the soy.
If you are opposed to garlic, omit the garlic.
You can omit the jalapenos as well for less heat.
The fresh ginger is also not necessary.
Bottom line, you what vegetables you like and have on hand.
Quick Pickled Vegetables https://amindfullmom.com/pickled-asian-vegetables/ June 12, 2018