Pickled Vegetables
Directions
- 1Peel and wash the radish, carrot, and cucumber.
- 2Peel and wash the radish, carrot, and cucumber.
- 3Peel and wash the radish, carrot, and cucumber.
- 4Cut the vegetables into pieces.
- 5Cut the vegetables into pieces.
- 6Cut the vegetables into pieces.
- 7Mix the vegetables with salt and set aside for 15 minutes.
- 8Mix the vegetables with salt and set aside for 15 minutes.
- 9Mix the vegetables with salt and set aside for 15 minutes.
- 10Wash the vegetables with clean water.
- 11Wash the vegetables with clean water.
- 12Wash the vegetables with clean water.
- 13Place the vegetables in a jar.
- 14Place the vegetables in a jar.
- 15Place the vegetables in a jar.
- 16Add monk fruit sweetener, rice vinegar, and salt to a glass.
- 17Add monk fruit sweetener, rice vinegar, and salt to a glass.
- 18Add monk fruit sweetener, rice vinegar, and salt to a glass.
- 19Pour the mixture into the jar with the vegetables.
- 20Pour the mixture into the jar with the vegetables.
- 21Pour the mixture into the jar with the vegetables.
- 22Top with soda until the jar is almost full.
- 23Top with soda until the jar is almost full.
- 24Top with soda until the jar is almost full.
- 25Close the jar and refrigerate for 3 hours or overnight before serving.
- 26Close the jar and refrigerate for 3 hours or overnight before serving.
- 27Close the jar and refrigerate for 3 hours or overnight before serving.
Ingredients
- daikon radish
- daikon radish
- daikon radish
- carrot
- carrot
- carrot
- Japanese cucumber
- Japanese cucumber
- Japanese cucumber
- 3 tablespoons monk fruit sweetener
- 3 tablespoons monk fruit sweetener
- 3 tablespoons monk fruit sweetener
- 100 ml rice vinegar
- 100 ml rice vinegar
- 100 ml rice vinegar
- 1 tablespoon salt
- 1 tablespoon salt
- 1 tablespoon salt
- soda
- soda
- soda
Tips
- Add salt to the vegetables and let sit for 15 minutes to draw out water and reduce the green smell of the vegetables.