Crispy carrot, cucumber and radish pickles

by October 13, 2016 0 comment
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Recipe and styling by Mari-Louis Guy&Callie Maritz for CRUSH. 

Great for picnics or with Asian foods. 


Prep time 10 minutes

Resting time 1 hour

Makes 1 medium jar per vegetable 


Per vegetable:

1 cup  rice vinegar

1 Tbsp castor sugar


8 – 10 Mini Carrots – peeled whole

Pinch of cumin seeds


1 small cucumber – finely sliced with a mandolin

Pinch of pink peppercorns

Pinch of mustard seeds


6 radishes – finely sliced

Black peppercorns


Stir the rice vinegar and castor sugar together.

Arrange the carrots or cucumbers  or radishes in jars. Fill with the vinegar mixture. Add your spices of choice.

Marinate for at least 1 hour.


Keep refrigerated for about 3 weeks

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