Little Red Stove

Pickled veggies are to your sandwich what paint is to a canvas.
Necessary, colorful, and when in the hands of an artist (such as yourself), beautiful.

I know, I can get really into pickled veggies. But it’s all 100% the truth.

Have you ever added pickled scallions onto your desk lunch sandwich? Do you want to suddenly be transported to a picnic on the beach, sipping on wine and laughing with your soulmate?
No exaggeration. Maybe an exaggeration…

However, when these are as easy to make as slicing vegetables and throwing them into a mason jar, there’s absolutely NO reason not to.
Hear me?
None.

The farmers market in my town really was overachieving with their produce this morning. Instantly what came to mind was preserving this beauty.

Let’s get to it.

You will need:
3 or 4 medium carrots, peeled and sliced into 1/4 inch thick slices on a mandoline
1 bunch of radishes, sliced to the same thickness
1 bunch fresh scallions, sliced lengthwise into quarters with greens included
(Heads up ya’ll, you can use whatever veggies speak to you. This was my conversation)
1/3 cup white sugar
2 tablespoons kosher salt
1 clove garlic, crushed
1 1/2 cups seasoned rice vinegar
1 cup warm water

In a large bowl, combine the sliced veggies with the sugar and salt. Massage for about 1 minute until the sugar dissolves.
Place the vegetables in a large mason jar. You’ll want them packed but not smashed together. Mix together the warm water, vinegar, and garlic clove. Pour over the vegetables, and place into the fridge overnight.
The pickles can be used within hours, and are good for up to 2-3 weeks kept in the refrigerator.

Your sandwiches, cheese boards, and midnight snacking rituals are about to get real.