I love quickies! It satisfies an urge but yet urgent and exciting. Yes we are talking about pickled vegetables 🙂 This is quick because it doesn’t have to sit in the jar to be fermented. Just 2 hours in the fridge and it ‘s enough to infuse the tangy sweet taste to the raw vegetables while it maintains it crunch to satisfy the urge.
I really fell in love with pickled veg when I was in Kyoto 2015 on one of our compulsory couple trips annually. Without the kids, we get to enjoy each others company without interruption nor the need to lock the door. I also had time (yes priceless solo time!!) to explore the quaint town sampling its many pickled vegetables. There were so many flavors using yuzu, chili, etc to infuse different type of vegetables. Quick pickled vegetables can remain in the fridge for 7 days to retain its crunch. So keep it in an air tight container, and use it as a toppings or sides for your salads, fish or meat dish. For this purpose, I am using local vegetables for this recipe but you can also use daikon, beet root, mustard green, courgette, lotus roots, celery, the list is endless. Be creative, a change of scenery is good!