Tuesday, September 1, 2009
Spicy pickled vegetables
5 or so radishes, julienned
1 very large or 2 medium carrots, julienned
1 medium red onion, thinly sliced, or one medium bunch scallions
3 whole small Thai peppers
1 T sugar
1 T kosher salt
Place all ingredients in a quart jar with tight fitting lid. Fill with white vinegar just to cover. Store in refrigerator at least 2 hours, up to 2 weeks (might last longer, but you'll eat it faster than that anyway).
Great in salads and on sandwiches. Use the pickling liquid to flavor sauces, too.
6 to 8 servings
About 20 calories per serving