Pickled Vegetables (Quick)

Ingredients

• 1 cucumber, thinly sliced
• 1 bunch radishes, halved
• 2 carrots, julienned
• Brine: 200ml rice vinegar, 200ml water, 1 tbsp honey, 1 tsp sea salt, 1 tsp mustard seeds, ½ tsp peppercorns

Method

1. Pack vegetables into clean jars.
2. Warm brine ingredients until honey and salt dissolve; cool slightly.
3. Pour over vegetables; seal and refrigerate at least 1 hour before eating.
4. Best within 1 week.