/
Quick Asian Pickled Vegetables
When I was younger, I never thought about Asian food as having pickles. Of course when you only eat Chinese fast food or Americanized Chinese food, you don’t find pickled foods. But Asian food has such a wide variety, and much of it has pickled elements.
Prep Time
10 minutes
Cook Time
30 minutes
Serves
6+
Ingredients
- 1 Cucumber
- 2 Carrots
- 2 Jalapenos
- 1 Daikon
- 1 Red onion
- 2 cloves of garlic
- 1 inch of ginger
- 1 cup of vinegar
- 2 tbsp of soy sauce
- 2 tbsp of sriracha
- ½ cup of water
- 1 tsp salt
- 1 tbsp sugar
Steps
1
Cut all the vegetables and add them to a bowl.
2
Add the vinegar, soy sauce, salt, sugar, and sriracha.
3
Boil about ½ cup of water, add to the mixture.
4
Let the mixture sit on the counter for 30 minutes, and it’s ready to be used.
5
Whatever is left can be saved in the refrigerator for up to 10 days.