Quick Asian Pickled Vegetables | Seasoned Cooking
A jar of coarsely shredded and thinly sliced vegetables get a quick hot brine poured over them and hours later, you've got summer's easiest condiment.
Ingredients
- 1 cup coarsely shredded kohlrabi
- 1 cup coarsely shredded carrot
- ½ cup thinly sliced green onions
- 1 cup halved and thinly sliced radishes or coarsely shredded daikon
- ¼ cup granulated sugar
- ¾ cup water
- 1 ¼ cup rice wine vinegar
- 1 teaspoon kosher salt
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