Get ready for the season with these Quick Pickled Spring Vegetables!
Pickled Spring Vegetables are an Asian-inspired quick pickle. Quick pickles are a fantastic use for all sorts of vegetables and do not require time or canning equipment. I used Easter egg radishes, fresh nantes carrots, and leeks from our trip to the market, though you could also use cucumbers, onions, daikon radishes, or just about any other vegetable you want to pickle. The brine is based on rice wine vinegar and lime juice that tempers the sweetness. These pickles have hints of flavor from slices of ginger, garlic and cilantro. Slice up the veggies and pour over the brine. The pickles will be ready to eat in under an hour. Letting them sit overnight will intensify the flavor, if they last that long.
RECIPE:
1 cup thinly sliced carrots (about 2 medium-sized)
1 cup thinly sliced radishes (about 1 bunch)
1/2 cup thinly sliced leeks
2 inch long piece of peeled ginger, thinly sliced
2 cloves garlic, minced
1/4 cup chopped cilantro
1 cup seasoned rice vinegar
1/4 cup lime juice
3/4 teaspoon salt
Fill a clean quart sized jar with the carrots, radishes, leeks, ginger, garlic, and cilantro. Pour in the rice vinegar, lime juice, and salt. Cover and shake to unify the mixture. Place the jar in the refrigerator and let sit for one hour or more. Store in the refrigerator.
Photo & recipe courtesy of: http://mypantryshelf.com/2012/04/25/quick-pickled-spring-vegetables/
