How to Pickle Vegetables at Home
Stuck in a pickle with all your extra veggies? Preserve to your heart's content with our easy and quick Pickling Tutorial!
1 cup water
1 cup rice vinegar
½ cup sugar
1 tsp kosher salt
1/8 tsp crush red pepper flakes
4 cups shredded Napa cabbage
½ cup peeled and shredded carrots
½ cup thinly sliced radishes
1 tbsp thinly sliced fresh ginger
1) In a medium saucepan, bring water, rice vinegar, sugar, salt and red pepper flakes to a boil. Reduce heat to low and simmer for 2 minutes.
2) Remove from heat, stir in Napa cabbage, carrots, radishes and ginger. Cover and let stand at room temperature for 1 hour.
3) Drain and serve or store in the refrigerator. You can use quick pickled vegetables over rice or noodle bowls, condiment for sandwiches, in an egg omelet or added into a salad.