Did you over-buy last week? Maybe you have some fresh veggies in the crisper that are looking...not so crispy? You can save those veggies by making a quick pickle. The rice wine vinegar in this recipe creates a subtle tang and allows the spices and seasoning to come through. These pickled veggies are great on sandwiches, tacos, and a great addition to a cheeseboard.
1 cup thinly sliced veggies (carrots, onions, cucumbers, peppers)
2 cloves garlic, sliced thin
1 t whole pepper corns
1 t whole coriander seeds
½ cup rice vinegar
1 Tbsp. sugar
2 tsp. kosher salt
Optional - red pepper flakes if you like a little spice
Use a mandolin or sharp knife to slice all veggies very thin.
Heat vinegar and sugar till sugar dissolves. Cool and pour over veggies. Refrigerate at least an hour. These will keep in the fridge for a few weeks.
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