I think pickled vegetables are a very underrated snack. Ten times more satisfying than a plain ‘ol vegetable (in my humble opinion) but, as I recently found out, not ten times more complicated to make. Sisters Hannah and Marian are back to show us another essential (and simple) recipe for this fall season. Happy pickling!
Hannah and Marian Cheng’s Pickled Veggies
3 large carrots
one large daikon radish
6 persian cucumbers
4 cups of white vinegar
3 cups of distilled water
3.5 tbsp of white sugar
3 tsp of salt
2 tsp of whole coriander seeds
2 tsp of whole mustard seeds
2 tsp of crushed red chili flakes
1. Cut the vegetables into matchsticks or any shape that you’d prefer.
2. Heat the water. Then add sugar, allowing the sugar to melt into the water.
3. Next, add the rest of the pickling liquid ingredients into the heated sugar water. Bring everything to a boil and then let the liquid cool.
4. Place the vegetables in a glass jar or a container with a lid. Once the pickling liquid has fully cooled, fill the jar or container to the top with tit. You want to make sure that all the vegetables are covered. Refrigerate and enjoy!
**This recipe can really be for any amount of vegetables. Just make sure you have enough pickling liquid to cover the vegetables in a tightly lidded container.