Recipe: Quick Pickled Veggies
Last updated: November 22, 2021, at 10:46 a.m. PT
Originally published: November 22, 2021, at 10:45 a.m. PT
- ¼ cup honey
- ½ teaspoon salt
- ½ cup white vinegar
- 1 cup water
- 1 cup julienned carrots
- 1 cup julienned daikon radish
- In a large bowl, whisk together honey, salt, vinegar, and water.
- Add carrots and daikon and toss to coat.
- Refrigerate for at least one hour.
YIELDS: 2 cups
Tip: Try this recipe as a side dish with Lemongrass Tofu Banh Mi
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