Pickled Vegetables
Quick to prepare and long-lasting, pickled vegetables are a great asset for any chef to have on hand to add instant pickled flavor and extra crunchiness to any dish.
Ingredients:
- Vinegar, red - 2 Cups
- Pepper, black ground - 1 tbs.
- Salt, Kosher - 2 tbs.
- Cucumber, English, sliced thin - 3 Cups
- Onion, red, julienne thin - 2 Cups
- Carrots, shredded - 2 Cups
- Sauce Craft™ Sweet Chili Sauce - 2-3 Cups
- Radish, English, sliced thin - 2 Cups
Preparation:
-
In a clean bowl place the sweet chili sauce, vinegar, salt, and pepper. Stir the mixture well until the ingredients dissolve well.
- Add in the all the vegetables. Combine well and let marinade for 24 hours before using. Store in the refrigerator.
Chef Tip: Allow the salad to marinade together in the refrigerator for 24 hours before use so the all the vegetables absorb all of the vinegar flavors.
