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
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
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