Pickled Cucumbers, Radishes, and Carrots

Submitted by: Donna Hershkowitz, Chief Programs Officer, Programs

Pickled Cucumbers and Radishes

Ingredients 1 large cucumber 1 bunch radishes 1/2 cup water 1/2 cup unseasoned rice vinegar (you can also use distilled white vinegar, apple cider vinegar, or white wine vinegar. Another recipe I had called for sherry vinegar instead) 1 tbsp sugar (you can omit this, but I don’t recommend that) 1.5 tsp sea salt (personally, i think this is too much salt) Optional 1/4 tsp red pepper flakes 2 cloves garlic, peeled and smashed

Instructions 1. Slice the cucumber and radishes as thin and evenly as possible. 2. Stuff as many of the cucumber and radish slices as possible into a mason jar (12 oz jar is perfect). Top with the garlic cloves, if using. 3. In a medium bowl, stir the water, vinegar, sugar, salt, and red pepper flakes (if using). Stir until the sugar and salt are dissolved. Taste and adjust the salt and sugar to your liking. 4. Pour the vinegar mixture over the sliced veggies so that they are fully covered by the liquid. 5. Marinate for at least an hour before enjoying. 6. Can be stored in the refrigerator for up to two months in an airtight container–but they lose their crunch the longer they stay in the pickling liquid!

Pickled Carrots

ingredients 2 lbs carrots, peeled and cut lengthwise into 1/4 inch thick strips (or–as many carrots as will fill the number of mason jars you want to fill!). Pro Tip–the length of the cut carrots should be fairly close to the height of the jar, otherwise they are swimming around in the jar and you have to fish them out 😊). 1.5 cups sugar 1.5 cups water 1.5 cups cider vinegar

Instructions 1. Place carrots in a large saucepan; add enough water to cover; Bring to a boil. Cook, covered, until crisp-tender, 3-5 minutes. (I recommend 3 minutes, but then again, my stove runs hot–is that really a thing, or does it just feel that way to me??) Drain the carrots. Transfer to a large bowl. 2. Meanwhile, in a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes. Pour mixture over carrots. Refrigerate, covered, overnight to allow flavors to blend. 3. Transfer mixture to jars. Cover and refrigerate for up to one month.