Overnight Pickled Vegetable Sticks

Name: Overnight Pickled Vegetable Sticks
Yield: 1 to 2 Servings
Cuisine: British
Ingredients: Vegetable *e.g. Daikon (White Radish), Carrot, Celery, Cucumber, etc; 1/2 teaspoon Salt; 1 tablespoon Rice Vinegar *1 tablespoon is 15ml; 100 ml Water; *Note: You can add 2 to 3 teaspoons Sugar for sweetness; Garlic Clove and Chilli (OR Chilli Flakes) *OR Pepper Corn, Bay Leaf, Dill, etc

Hiroko Liston @hirokoliston

Melbourne, Australia

I love Pickled Vegetables and I often snack them. However, store-bought Pickled Vegetables are often too sour and too salty for snacking. That’s why I make these Overnight Pickled Vegetable Sticks. I pack a small jar with Vegetable sticks, pour the pickle brine, and leave it in the fridge overnight. They are ready to enjoy at tea time OR lunch time next day. Not too salty and not too sour, it’s a perfectly healthy snack. You can take them to work easily.

Hiroko Liston @hirokoliston

Saved

Ingredients

1 to 2 Servings

Vegetable *e.g. Daikon (White Radish), Carrot, Celery, Cucumber, etc
1/2 teaspoonSalt
1 tablespoonRice Vinegar *1 tablespoon is 15ml
100 mlWater
*Note: You can add 2 to 3 teaspoons Sugar for sweetness
Garlic Clove and Chilli (OR Chilli Flakes) *OR Pepper Corn, Bay Leaf, Dill, etc

Saved

Steps

1

Cut Vegetables in the length that is suitable to pack a jar or container, peel if necessary, and cut into 8-10mm thick sticks. Pack a jar OR container with the sticks. *Note: Cucumber can be pickled quicker. Cut it into slightly thicker sticks.
2

Add a slightly squashed clove of Garlic and Chilli (OR other additional ingredients of your choice).
3

Combine Salt, Rice Vinegar and Water in a measuring jug. You may wish to add Sugar for sweetness. Pour over the vegetable sticks. *Note: If you like stronger flavour, reduce the amount of Water.
4

Secure with a lid and leave it in the fridge OR a cool place overnight.