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Pickled Veggies

Yield 8 servings
Prep time
15 Min
Total time
15 Min

Ingredients

Instructions

  1. Cut the ends off the cucumbers. Thinly slice the cucumbers on a diagonal. Stack some of the slices and cut into strips to form matchsticks. Do the same process for the carrots to form matchsticks.
  2. In a storage container, combine the water, sugar, and salt and stir together until sugar is dissolved. Add the rice wine vinegar and carrots and cucumber. Cover the veggies with the liquid. Cover and refrigerate.
  3. To the half of the cucumber, cut in half long ways, and slice into about 1/4” half moons. Put in a baggy and refrigerate