Pickled Vegetables
Prep time
Total time
Cuisine: Vegan
Serves: 300ml
  • 1 small carrot, spiralised, thinly sliced or julienned
  • 8 radishes, thinly sliced
  • ½ red onion, thinly sliced
  • 2 tsp sea salt
  • 125ml rice wine vinegar
  • 55g granulated sugar
  • 125ml warm water
  1. Put the radish, carrot and onion in a colander and mix in 1 tsp of the salt
  2. Let sit for 30 minutes
  3. Rinse the vegetables and put in a 300ml jar
  4. Combine the rice wine vinegar, sugar, 1 tsp salt with the warm water in a large bowl and stir until the sugar has dissolved
  5. Pour the pickling liquid over the vegetables and make sure the liquid reaches the top. Close the lid and leave in the fridge to pickle
Recipe by Planet Veggie at https://www.planetveggie.co.uk/vegan-banh-mi-tofoo-tofu/