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.
Radish, Beets, Red onions, Green beans, Shallots, White Home Garden Pearl Onions are a few of the usual veggies I pickle at home.
- 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)
- Slice or cut veggies into preferred size and place in a canning jar; sprinkle some salt, a bit of honey if preferred
- 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.