Pickled Garden Vegetables

1. 1

   In a large colander set in a bowl, toss the carrots, radishes and cucumbers with 2 tablespoons of the salt.

2. 2

   Let stand for 30 minutes.

3. 3

   Meanwhile, in a heatproof medium bowl, cover the porcini with the boiling water and let cool completely, about 30 minutes.

4. 4

   Strain the porcini broth through a fine sieve into a large bowl.

5. 5

   Squeeze the mushrooms dry and reserve them for another use.

6. 6

   Add the vinegar, garlic, sugar and the remaining 1 1/2 tablespoons of salt to the porcini broth and whisk until the sugar and salt dissolve.

7. 7

   Rinse the vegetables and squeeze them dry, then add to the porcini brine.

8. 8

   Cover and refrigerate for at least 3 hours or overnight.

9. 9

   Drain the pickled vegetables and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.