Lunche for 6
Quick Pickled Vegetables
Carrots and daikon soak in a warm sweet vinegar brine until crisp, tangy, and ready to eat.
Typical price
$2.05for 4 servings
$0.51 per serving$2.05 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: themodernproper.com
- 105 minstart to table
- Involveddifficulty
- 6servings as written
- $typical cost tier
AmericanVegetarianVeganDairy-freeGluten-freeBudgetLunchesBack to school
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Carrots$1.09/lb typical | 1 lb | $1.09Typical price |
| Radishes, turnips, rutabaga$1.99/lb typical | 1 lb | $1.99Typical price |
| Total for the servings shown | $3.08 | |
Pantry staples you likely have
Salt and pepperVinegarSugar and brown sugar
Not included in the cost.
Ingredients
- 1 lb carrots
- 1 lb daikon radish
- 2 tsp sea salt
- 1 cup water
- 1 cup distilled white vinegar
- 1/2 cup granulated sugar
Steps
- Peel the carrots and daikon, then cut them into thin sticks.
- Pack the vegetables into a clean heatproof jar or bowl.
- Boil the water, vinegar, sugar, and salt in a small saucepan for 3 minutes.
- Pour the hot brine over the vegetables and cool for 15 minutes.
- Cover and refrigerate the pickles for 90 minutes before eating.
Swaps
- Carrots for Sweet potatoesabout $0.20/lb more at typical prices
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Collections with this recipe
Gluten-free American lunches 420Vegan American lunches 183Vegan lunches 370