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Monday, May 19, 2014

Wide Rice Noodles with Pickled Beets, Radish, Carrots

Wide Rice Noodles with Pickled Beets, Radish, Carrots

Sometimes the simplest of flavors give the most satisfaction. Pickled vegetables is an easy yet flavorful way of adding interest to everyday noodles. For a warm summer evening, cool wide rice noodles with chilled pickled vegetables is a treat.

Cook the wide rice noodles per package direction, drain and rinse in cold water. Then toss with some sesame oil and pickled vegetables; and serve with some extra pickled veggies on the side.
Vinegar Pickled Beets, Radish, Carrots

Radish, Beets, Red onions, Green beans, Shallots, White Home Garden Pearl Onions are a few of the usual veggies I pickle at home.
  1. Combine 1 cup of vinegar (white, cider, champagne, rice, any combination) with ½ cup of water, bring to a boil; optionally, add any pickling spices (whole black pepper, dry red chilies, cloves, coriander)
  2. Slice or cut veggies into preferred size and place in a canning jar; sprinkle some salt, a bit of honey if preferred
  3. Pour the boiling vinegar solution onto the veggies in the jar till veggies are fully immersed; cover and allow to cool. Refrigerate after cooling for upto a week.

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