Sweet and tangy pickled veg is one of my favorite toppings to make. Perfect for snacking, but equally as excellent for topping bon mi sandwiches, pork belly bao buns, pulled pork, etc.

This makes excellent use of summer vegetables and doesn’t make it past the first day in our house. If I want to use it for an actual meal, I have to hide it from the kiddos.

Ingredients:

1 clove of garlic, sliced

2 inch piece of daikon radish, peeled and julienned

1 large carrot, peeled and julienned

1 pickling cucumber, julienned

1/2 large jalapeño, seeded and julienned

1 tsp coriander seed

1 cup rice wine vinegar

1/8 cup sugar

3/4 cup water

1 tsp salt

Directions:

Add garlic, vegetables and coriander seed to a large mason jar.

In a sauce pan, combine 1 cup rice vinegar, sugar, water, and salt. Bring to a boil, and let go until sugar and salt dissolve.

Pour hot liquid into mason jar, over vegetables and set aside to cool.

Once cool, refrigerate for at least 4 hours before serving.