- 1 cup water
- 1 cup white vinegar or unseasoned rice vinegar
- 1 tablespoon sugar
- 2 tablespoons kosher salt
- 4 bay leaves
- 5 lightly crushed peeled garlic cloves
- 1 bunch of cilantro stems, finely chopped (optional)
- 1/2 teaspoon dried oregano
- 1 peeled medium carrot, sliced into 1/4 inch slices
- 3 fresh hot chilis (jalepenos, aji amarillo, or peppers of your choice), sliced into 1/4 inch slices
- 10 radishes sliced into quarters
- 1/2 a red onion, sliced into 1/4 inch slices
- Bring water, vinegar, sugar, salt, bay leaves, garlic, optional cilantro stems, and oregano to a simmer in a small saucepan until salt and sugar are dissolved.
- Add vegetables and simmer 1 minute.
- Cover pan and let sit on stovetop for 15 minutes.
- Transfer to container, cover with brine, and store in the fridge. Keeps a monthish? They never last that long.
Notes
Lots of other vegetables could work here: green beans, chopped celery, daikon radish, whatever!
tags: vegetarian, vegan