I like pickles. It’s true. And making them has always been fun, so why not change it up a bit and switch out some of the cucumbers for some carrots?
Sure. Why not?
- Step one: make the pickle
- Step two cut up all the veggies
- Step three: blanch the veggies
- Step four: pack in a jar and cover with pickle juice.
Pickle Mix: Stir together and bring to a boil:
1 1/2 C water
3 C sugar
3 C vinegar
1 1/2 teaspoon salt
Take off the heat and let cool.
Cut up lots of veggies into matchstick size pieces, enough to fill a quart jar or two.
- green onion
- napa cabbage -rolled and sliced
- chinese radish
Bring enough water to cover the veggies to a boil. Turn off the heat, add veggies for two minutes. Drain veggies and let cool.
Pack veggies into clean jars. Cover with the pickle liquid. Add 1/2 tsp crushed red pepper. Cover tightly and store in the refrigerator up to a week.
Adding a spoonful of veggies and pickle juice to a small serving of rice for lunch in a bento is quite nice.