Quick Pickled Vegetables
Recipe: https://recipestripper.com/recipes/76893c41-70de-41da-b1c9-bbaff2a59870
Original source: https://midwestfoodieblog.com/quick-pickled-vegetables/
Recipe image: https://midwestfoodieblog.com/wp-content/uploads/2020/03/Untitled-design-3-225x225.jpg

There's no boiling water required and it takes less than 5 minutes to prep these quick pickled veggies!! They're the perfect crunchy vegetable addition to any of your favorite dishes!
Yield: 3
Prep time: PT5M
Total time: PT5M

Ingredients
- 2 cups julienne cut (matchstick) carrots
- 2 cups julienne cut cucumber
- 2 cups julienne cut radish
- 2 cloves smashed garlic
- 1/4  teaspoon crushed red pepper flakes, optional
- 1 ½ cups warm water
- 1 ⅓ cups seasoned rice vinegar
- 3 tablespoons granulated sugar
- 1 ½ teaspoons Kosher salt

Instructions
1. Divide veggies between the three 16 oz. mason jars, packing them firmly but not too tight.
2. Add garlic and red pepper flakes to the jars.
3. In a large measuring cup, combine warm water, vinegar, sugar and salt. Stir until sugar and salt have dissolved in the water and vinegar.
4. Pour over veggies, filling the mason jar, leaving about a 1/2 inch of space between the water level and the rim of the jar.
5. Screw the lids on and refrigerate pickled veggies for at least 8 hours and up to three weeks.