From the "Class Act" article in the April 2018 issue.
Go-to Quick Pickle
Use this formula to pickle any combination of julienned jalapeño, carrot, daikon, jicama, fennel, or red radish. Cut the vegetables as thinly as possible to speed up the pickling process.
Makes 1 cup
- 1 cup granulated sugar
- 2 cups rice wine vinegar
- Salt and pepper to taste
- 1 1/2 cups julienned vegetables
- In a medium bowl, whisk sugar into vinegar until completely dissolved. Add julienned vegetables, making sure they are covered completely with the liquid.
- Refrigerate 2–4 hours.