Pickled Asian Vegetables #SundaySupper
A Mind Full Mom
A Mind Full Mom
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 10 mins Cook time: 5 mins Total time: 15 mins Serves: 12-14 Ingredients
  • 2 cups carrots, sliced in ¼" round slices or use crinkle cut carrots 2 cups baby cucumbers sliced in ½" round slices 2 jalapenos, sliced in ¼ inch round slices (optional) ¼ cup honey 3 tablespoons reduced sodium soy sauce ½ cup rice wine vinegar ½ cup water Instructions Place all sliced vegetables into a 4 quart ball jar (or divide evenly between smaller jars). Bring water, honey, soy sauce and vinegar to a boil. Once boiling, pour over vegetables. Pour distilled water over as well to just cover vegetables. Seal with lid. Cool. Shake well and place in refrigerator. Shake well in hour to distribute flavors. Best if let to sit for at least 2 hours. Good in refrigerator for up to 1 month. 3.5.3208

Instructions

Comments

Log in or Register to write a comment.