Quick Asian Pickles

Makes 1 cup

1/2 English cucumber, peeled and thinly sliced

1/2 tsp. kosher salt

1/2 carrot, peeled and thinly sliced

2 radishes, thinly sliced

3 tbsp. seasoned rice vinegar

3 tbsp. water

4 ½ tsp. sugar

- pinch crushed red pepper


In a small bowl, toss cucumbers with salt. Pour into a strainer set over a small bowl; let stand 45 min. Squeeze cucumbers dry with paper towels. In a medium bowl, toss dry cucumbers with carrots and radishes; set aside. In a small saucepan over medium-high heat, combine vinegar, water, sugar and pepper; bring to a boil. Reduce heat to low; simmer until reduced to 2-3 tbsp. (about 10 min.) Pour sauce over vegetables in a small bowl; refrigerate 30 min.