Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 15 minutes minutes
- 1 pound radish, carrots, or cauliflower
- 1 cup rice wine vinegar
- ½ cup water
- ½ cup sugar
- 1 tablespoon salt
- 1 teaspoon coriander
- 1 teaspoon black peppercorn
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 4 bay leaves
Clean and thinly slice radish, carrots, or cauliflower.
In a medium saucepan bring the vinegar, water, and seasoning to a boil for 5 minutes.
In a clear 1-quart jar pack the thinly sliced vegetable until they are tightly stuffed.
Pour the brine over the vegetables to cover completely.
Let it cool, then cover and refrigerate.
The longer you pickle the vegetable the better.