Quick Vegetable Pickle
Call it a quick pickle or a simple slaw. Either way, we love this easy, adaptable recipe in the spring or the fall. Try it in a lettuce wrap with a sweet dipping sauce. Vietnamese style, too!
- 4 cups shredded vegetables (any combination of carrots, kohlrabi, red radish)
- 1 1/2 cups water
- 1 Tbsp sugar
- 1/2 tsp salt plus more, to taste
- 1/2 cup rice wine vinegar
- 2 Tbsp mint or cilantro leaves (optional)
Peel the vegetables, if necessary, then grate them on the large holes of a box grater or chop them as thin as you can (julienne). Toss them with the salt and set in a strainer or colander over a bowl or sink to drain for about 30 minutes.
Meanwhile, combine the water, sugar, and vinegar in a saucepan, bring to a boil, and remove from the heat. Pour this into a bowl and allow it all to cool to room temperature. Add the vegetables (if they taste too salty, you can briefly rinse them first) to the vinegar mix and toss together.
Refrigerate for at least one hour or up to several days. To serve, lift the vegetable mix from the brine, plate, and garnish with rough chopped mint or cilantro leaves.