💜 Easy Pickled Veggies

Written By Sarah Kiryshin

INGREDIENTS:

  • 2 large carrots cut julienne 

  • 6 radishes thinly sliced (I used watermelon radishes but any will do) 

  • 1 cup of white vinegar 

  • 1 cup of water 

  • 1 tsp black peppercorns 

  • 1 bay leaf 

  • 1 tsp coriander seeds 

  • 1 tbsp salt 

  • 1 tbsp brown sugar 

  • Optional: kafir lime leaves


METHOD:

Gently simmer all ingredients in a saucepan until the salt and sugar have dissolved. 

Then pour the hot mixture over the carrots and radishes. Leave to sit in a jar for anywhere from 30 minutes to a week. The longer you leave it, the more it will pickle. 

Serve it with my sticky chicken bao buns and smashed cucumber salad.

 
Sarah Kiryshin
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