Japanese Pickled Veggies

I had some left over daikon, ginger, carrots and zucchini so I threw together Japanese pickles in 5 minutes. So easy and so delicious! You can use any veggie you would like...this is just what I had in the house.

ingredients

1/2 cup rice wine vinegar

1/4 cup white sugar OR agave syrup

daikon cut into matchsticks

carrots cut into matchsticks

1 inch of fresh ginger cut into matchsticks

1 thai chili per pickling jar (this is optional)

directions

1. bring the rice wine vinegar and sugar (or agave) to a low boil

2. put the veggies into glass pickling/mason jars with a few sticks of ginger and a chili

3. pour the hot sugar-vinegar over, cover and refrigerate from a few hours to overnight

These will stay delicious for a week or so!