Quick pickled veg
PersonalPoints™ per serving
1 medium, large, thinly sliced
1 individual, thinly sliced
1 small, thinly sliced
Rice Wine Vinegar
- Pack the vegetables into a large Mason jar and set aside.
- Put the rice vinegar, caster sugar and salt into a pan with 250ml water. Set over a medium-low heat and bring to a gentle simmer. Cook for 2-3 minutes until the salt and sugar have dissolved, then pour the pickling liquid over the vegetables, making sure they are fully submerged.
- Seal the jar and set aside for about 15 minutes until the liquid comes to room temperature, then serve. The vegetables can be kept in the fridge for up to 2 weeks.