Ingredients:
- 1 cup vinegar*
- 1/2 cup water
- 1/2 cup shredded carrots
- 1/2 cup shredded radish
- 1/3 English cucumber (cut into matchsticks)
- 1/2 red onion (sliced thin)
- 1 clove garlic, minced
- 1 TBSP chopped green onion
- 1/2 tsp sea salt
- 1/4 tsp dried oregano leaves
- Wash and dry a medium-large mason jar.
- If you're not using pre-shredded carrots and radish, slice into matchsticks along with your cucumber. I used a mandoline to julienne whatever I have.
- Bring water and *vinegar (I used apple cider vinegar but you can use rice wine or white wine vinegar) to a boil in a medium saucepan.
- Add green onion, garlic, sea salt, and oregano. Stir and remove from heat. Allow pot to cool 5-10 minutes.
- Place the veggies in your mason jar and slowly pour the hot vinegar mixture over the veggies. If you'd like to enjoy them slightly al dente (vs. soft) feel free to let the liquid cool even more before adding it to the jar.
- Allow your jar to cool to room temperature then slap on the lid and pop in the fridge. That's it!
They can be enjoyed that very day and will be a bit more slaw-like and al dente at first. The longer these tasty veggies sit in the fridge the more flavors will intensify and the more they'll soften up too!
