SPICY PICKLED VEGETABLES

MAKES 6 CUPS

HANDS-ON TIME 45 MINUTES TOTAL TIME 45 MINUTES

4 cups filtered or spring water 3 tbsp coarse salt 3 cups thinly sliced radishes 3 cups thinly sliced carrots 1 red pepper, seeded and cut into thin strips 1 cup thinly sliced onion 2 jalapeño peppers, seeded and thinly sliced 2 tbsp coriander seeds 2 tbsp cumin seeds In large measuring cup, mix water with salt until dissolved; set aside. Divide radishes, carrots, red pepper, onion, jalapeño, coriander and cumin seeds among sterilized glass jars, packing well, and leaving 1½-inch headspace.

Pour reserved brine into jars, ensuring that vegetables are completely immersed, and leaving ¾-inch headspace. Cover with sterilized discs. Screw on bands until resistance is met; increase to fingertip tight. Let stand for at least 1 week in cool, dark, dry place. Seal jars tightly. (Can be stored at room temperature for up to 1 year. Once opened, can be refrigerated for up to 2 weeks.)

PER ¼-CUP SERVING about 15 cal, trace pro, trace total fat (0 g sat. fat), 4 g carb (1 g dietary fibre, 1 g sugar), 0 mg chol, 150 mg sodium, 0.5 mg iron.