Radish & Carrot Pickles

I bring you a Quick Fix to last the week: fast, tart, crisp, salty, sweet and savory!

20130318-010104.jpg

Baby Radish & Carrot Pickles

Ingredients
1 small bag radishes
1-2 wide carrots
rice vinegar
soy sauce
sugar
salt

Directions

20130318-005554.jpg

Top and tail all radishes.

20130318-022749.jpg

Carefully slice each very thinly on a cutting board I’m sure way less full of debris than mine pictured above.

20130318-005926.jpg

Peel carrot & slice into thin medallions.

20130318-023303.jpg

Add radish & carrot slices in medium-sized bowl. Shake in some salt and use hands to massage it into and around all the veg.

20130318-023654.jpg

Add a shake (or two, if daring) of rice vine vinegar to the mix, as well as a few slurps of water. If desired, sprinkle in some sugar. All this- and salt too- to taste.

20130318-024345.jpg

Move pickled-to-be to an airtight Tupperware container. Refrigerate for at least twenty minutes before serving, or up to several days. Enjoy as a topping, side or snack- alone or alongside pretty much anything!

20130318-023941.jpg

Advertisements

Leave Your Thoughts!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s