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Spicy Pickled Vegetables

Recipe Courtesy of Caroline Caron-Phelps of Pickled Plum
Yield: 8 servings | Prep Time: 10 minutes | Cook Time: 10 minutes

Ingredients

  • 1 red bell pepper, cored, seeded, sliced into 1½-inch chunks
  • 2 cups cauliflower, sliced into bite-size chunks
  • 1 medium carrot, peeled, sliced into 1½-inch chunks
  • 2 cups cabbage, chopped bite size
  • 1 jalapeño pepper, seeds discarded
  • ½ red onion, sliced into thin half-moons
  • 1 tsp. salt

Pickling juice:

  • 2 cups NAKANO® Citrus Seasoned Rice Vinegar
  • 1 tsp. red pepper flakes
  • 3½ Tbsp. granulated sugar
  • 1 tsp. kosher salt

Directions

  1. Put all the ingredients for the pickling juice in a pan and cook on low until sugar has dissolved. Transfer to a bowl and let cool to room temperature.
  2. Put vegetables in a pickling jar (you may need two small ones) and pour pickling juice over. Push the vegetables down to submerge them in pickling juice. Seal and refrigerate for a 2-3 hours. The vegetables will still be crunchy and not too tangy. If you prefer a stronger taste, leave them for an extra 1-2 days.

Tip:Perk up soup or sauce with a tsp. of NAKANO® Rice Vinegar.

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