Makes 5 1/2 cups.
Prep Time: 20 minutes
Cook Time: 10 minutes
Refrigerate: 1 to 2 days
INGREDIENTS
1 large seedless or English cucumber, thinly sliced (about 2 cups)
1 medium red bell pepper, cut into thin strips (about 2 cups)
1 cup thinly sliced radishes or daikon (Asian white radish)
1/2 cup julienne-cut carrots
2 tablespoons McCormick® Mixed Pickling Spice
2 cups sugar
2 cups rice vinegar
2 tablespoons kosher salt
DIRECTIONS
1. Mix vegetables in large glass bowl. Set aside.
2. Place pickling spice in the center of piece of cheesecloth or coffee filter. Tie tightly with string. Place in medium saucepan with sugar, vinegar and salt. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes. Pour hot liquid and pickling spice bundle over vegetables. Cover.
3. Refrigerate vegetables. Stir once a day for 1 to 2 days to blend flavors. Store in tightly covered container in refrigerator up to 2 months.
Tips
Serving Suggestions: Serve these pickles in Bahn Mi, the Vietnamese sandwich, or on burgers or hotdogs to add piquant crunch.
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