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Author Notes: Pickled Spring Vegetables are an Asian-inspired quick pickle. I recently 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 recipe is inspired from one at Food in Jars, a fantastic resource for all things canned. I changed up the veggies and the spices. 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. - My Pantry Shelf
Makes 3 cups
- 1 cup thinly sliced carrots (about 2 medium)
- 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.
- This recipe was entered in the contest for Your Best Radishes or Turnips
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