Spicy Quick Pickles

Servings: 4

Total time: 1 day, 1 hour, 15 minutes (including chilling time)

INGREDIENTS

½ cup white vinegar
½ cup rice vinegar
1 cup water
2 tablespoons granulated sugar
1 tablespoon Diamond Crystal Salt Co.^™ Kosher Salt
2 cloves of garlic, minced
1 teaspoon red pepper flakes
1 teaspoon coriander seeds
3-4 jalapeno peppers, seeded and thinly sliced
2 large carrots, julienned
1 large daikon radish, julienned

DIRECTIONS

Combine white vinegar, rice vinegar, water, sugar, kosher salt, garlic, red pepper flakes and coriander seeds in large bowl, stirring until sugar and salt are dissolved.
Pack jalapenos, carrots and radish into jars, ensuring they are tightly packed.
Pour brine over vegetables ensuring they are completely covered and leaving about 1/4-inch of space at top of each jar.
Gently tap jars to release any trapped air bubbles and wipe rims of jars to ensure tight seal. Place lids on jars and seal tightly.
Let pickles sit at room temperature for about an hour, then transfer to refrigerator. Allow to chill for at least 24 hours before serving.
Tip: These pickled vegetables pair perfectly with pork or tofu banh mi!
Tip: Store refrigerated in an airtight container for up to 1 week.