Quick pickled vegetables

Ready to eat in just two hours!

My husband and I, not to mention our adorable three year old great-nephew, share a huge fondness for all things pickled so this recipe is a bit hit at our table. It makes a nice change from salad and serves as a perky side dish suitable for all kinds of mains, particularly during barbeque and picnic season.

Ingredients

• 1/2 English cucumber, halved lengthwise and thinly sliced
• 6 radishes, thinly sliced
• 4” (10 cm) piece of daikon, halved lengthwise and thinly sliced
• 2 large carrots, peeled and thinly sliced
• 1 tablespoon (15 mL) coarse kosher salt
• 1 cup (250 mL) unseasoned rice vinegar
• 1/4 cup (60 mL) white sugar
• 1 teaspoon (5 mL) sesame seeds, toasted

Method

• Wash all vegetables then slice as directed.
• Layer the cut vegetables in a broad, shallow dish; sprinkle a bit of the coarse salt between each layer of vegetables.
• Toss well with your hands to combine vegetables and salt.
• Cover loosely and let sit for 1 – 2 hours, stirring occasionally.
• In a jar with a tight lid, combine the rice vinegar and sugar; cover and shake vigorously until sugar is completely dissolved. Set aside.
• 1 hour before serving time, drain off any water that has accumulated in the bottom of the dish of vegetables and salt.
• Pour the rice vinegar and sugar mixture over the drained vegetables and stir to combine.
• Cover loosely and let sit for one hour, stirring occasionally.
• When ready to serve, drain off the liquid and transfer the pickled vegetables to a serving bowl.
• Sprinkle toasted sesame seeds on top.

Serves 4.