Pickled Vegetables

This is a quick one....so I can get back to the naked Husband...

This has become a staple in our refrigerator.  Honestly, we get a little sad when these vegetables run out.  They are a great snack late at night, they're perfect on homemade Bahn Mi sandwiches and they're really easy to make.  Simply said, I love them, and the Husband does as well.  Yesterday, The Husband and I had fun cleaning out the refrigerator and putting new veggies in the pickle solution.  Some of the veggies did not workout though, I'll warn you ahead of time...see note below recipe.

Vietnamese Style Pickled Vegetables

1 cup distilled white vinegar
2 cups water
2 1/2 tablespoons sugar
3 tablespoons kosher salt

Veggies I have used (feel free to try your own!)- chopped in bite size pieces
cabbage
daikon radish
celery
red radish
carrots
scallion
****garlic**** is great to throw in because it adds a nice flavor to the pickle juice, but it isn't the best for eating unless you like strong raw garlic!


Add water, vinegar, sugar and salt to pan.  Bring to boil.  Dissolve sugar and salt. Place chopped vegetables in a large bowl.  Pour warm water/vinegar solution over vegetables.  Make sure all vegetables are submerged in the liquid.  Cover with a towel.  Leave out at room temperature for at least 4 hours.  After that time has passed, put into a jar and refrigerate.  They'll last about a month in the refrigerator.

There you have it!