Quick Pickled Asian Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 cup(s) rice wine vinegar |
2 teaspoon(s) thai sweet chili sauce |
2 whole(s) carrots peeled, thinly sliced |
1 whole(s) english cucumber peeled, thinly sliced |
Directions:
1. Microwave vinegar and chili sauce until bubbly, about 1 minutes. Toss hot vinegar mixture with vegetables, cover with plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.
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