Some pictures of my latest batch of vinegar pickled vegetables. Onions, scallions, red pepper, carrot, radish, and green bean, roughly chopped, and then stuffed in a jar with ginger and garlic paste, chili garlic sauce, soy sauce, and rice vinegar.
All this will sit and stew in the fridge for a week before I crack it open. It’s a great source of veggies for stir fry, salads, or over rice. Just a few on the top of a fresh cooked bowl of white calrose rice makes one hell of a filling and nutritious snack.
