Pickled Cucumber & Carrot

1. 1

   Wash and chop the vegetables.

2. 2

   If using a jar for pickling, it's probably better to cut them into sticks.

3. 3

   Place all of the ingredients except for the vegetables into a pot.

4. 4

   Turn on the heat for a short time to cool.

5. 5

   Parboil the tougher vegetables (carrots, daikon radish, etc.)

6. 6

   briefly.

7. 7

   Place the cut vegetables into the jar and pour in the cooled pickle sauce.

8. 8

   Seal with a lid.

9. 9

   Chill in the refrigerator and allow to pickle overnight, then enjoy (Try to consume them within 1 week).

10. 10

    Taking the advice of others, in addition to cucumbers and carrots, I pickled cherry tomatoes, bell peppers, celery, and purple onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.