Quick Fridge Pickled Veg
- Source
- Handwritten notebook
Ingredients
- 1/2 cup carrots, shredded
- 1/3 English cucumber
- 1 clove garlic
- 1 Tbsp green onion
- 1/4 tsp oregano, dried
- 1/2 c. radish, shredded
- 1/2 red onion, thin sliced
- 1/2 tsp sea salt
- 1/2 tsp sugar
- 1 cup vinegar
- 1/2 c. water
Steps
- Use a large mason jar.
- Bring water and vinegar to a boil in a medium pan.
- Add green onion, garlic, sea salt, oregano, and sugar. Stir until dissolved and remove; cool 5-10 min.
- Pour over vegetables. Let sit until al dente-crisp, or even more.
Notes
A small unrelated marginal note (fabric/sewing measurements: “3/8 yd”, “1/4 yd”) appears at the top of this page and was not transcribed as it is not part of the recipe.
See also: Quick Fridge Pickled Veg(s)