Pickled Vegetables

These are so simple to make, and can be used on sandwiches (like the banh mi below), salads, in wraps, as a side, or as a snack straight out of the jar. You can use any veggie you like, although I've found that potatoes don't do too well in this brine.

First, grab a mason jar. Select which veggies you want to use and cut all of them up into thin match sticks. We like to use carrots, cucumbers, and daikon (a Japanese radish). Jicama would be delicious to use - can't wait to try that when we are back in the states! Place the cut up veggies into the jar and fill with:

1/2 cup white wine vinegar
1/2 cup rice vinegar
2 tablespoons sugar
1 tablespoon salt

If the brine doesn't cover all of the veggies, add more white wine vinegar until it does. You don't want any food breaking the surface of the brine. If you're using a jar that is a quart or bigger, obviously you'll need a lot more of all the ingredients. Screw the lid on snugly, give it a good shake then place in the fridge. After a couple of days, you'll have yummy pickled veggies!