Pickled Spring Vegetables

Name: Pickled Spring Vegetables
Ingredients: 1 cup thinly sliced carrots (about 2 medium); 1 cup thinly sliced radishes (about 1 bunch); 1/2 cup thinly sliced leeks; 2 inch long piece of peeled ginger, thinly sliced; 2 cloves garlic, minced; 1/4 cup chopped cilantro; 1 cup seasoned rice vinegar; 1/4 cup lime juice; 3/4 teaspoon salt

9 ingredients

1 steps

Ingredients

1 cup thinly sliced carrots (about 2 medium)
1 cup thinly sliced radishes (about 1 bunch)
1/2 cup thinly sliced leeks
2 inch long piece of peeled ginger, thinly sliced
2 cloves garlic, minced
1/4 cup chopped cilantro
1 cup seasoned rice vinegar
1/4 cup lime juice
3/4 teaspoon salt

Directions

1

Fill a clean quart sized jar with the carrots, radishes, leeks, ginger, garlic, and cilantro. Pour in the rice vinegar, lime juice, and salt. Cover and shake to unify the mixture. Place the jar in the refrigerator and let sit for one hour or more. Store in the refrigerator.