Just two weeks ago, we were still pulling a lot of cucumbers out of our gardens. We were getting to a point where we had to creatively think through how to eat them each day because I was seriously done canning! This quick pickle recipe is an easy conversion and great for banh mi sandwiches, cold noodle salads, soup condiments, wraps and rice dishes. The recipe is a sweet and slightly spicy version I made with rice vinegar for our banh mi meatball sandwiches. For enough brine for this amount of veggies, we doubled the recipe and poured it over a colorful, layering of vegetables in a big glass jar.
- 1 C rice wine vinegar
- 1/2 C water
- 2 tsp Kosher salt
- 1/4 C granulated organic sugar
- (1) daikon radish, peeled and cut into 1″ matchsticks (approximately 1 cup)
- (1) large red onion, sliced (approximately 1/8″ thick) – you can use white onion as well
- (2) long organic Japanese cucumbers, sliced with peel
- (2) organic carrots, cut into 1″ matchsticks (approximately 1 cup)
- (2) organic jalapeños, sliced (seed if you prefer less spice)
In a medium stock pot, combine the rice wine vinegar, water, salt and sugar. Bring to a boil. Set aside to slightly cool while assembling your veggie jar. In a large glass jar, add vegetables in order listed (from the bottom up). I left the jalapeño at the top and it seemed to control the heat a little better. Pour the warm rice wine vinegar mixture over the top of vegetables. Add more rice wine vinegar if you need to cover the top of vegetables. Store in refrigerator for at least 60 minutes and up to one week.