1 red bell pepper, cored, seeded, sliced into 1½-inch chunks
2 cups cauliflower, sliced into bite-size chunks
1 medium carrot, peeled, sliced into 1½-inch chunks
2 cups cabbage, chopped bite size
1 jalapeño pepper, seeds discarded
½ red onion, sliced into thin half-moons
1 tsp. salt
2 cups NAKANO® Citrus Seasoned Rice Vinegar
1 tsp. red pepper flakes
3½ Tbsp. granulated sugar
1 tsp. kosher salt
Put all the ingredients for the pickling juice in a pan and cook on low until sugar has dissolved. Transfer to a bowl and let cool to room temperature.
Put vegetables in a pickling jar (you may need two small ones) and pour pickling juice over. Push the vegetables down to submerge them in pickling juice. Seal and refrigerate for a 2-3 hours. The vegetables will still be crunchy and not too tangy. If you prefer a stronger taste, leave them for an extra 1-2 days.