Korean Spicy Pickled Vegetables
from http://www.cuisinerecipes.com/

Pickle vegetables for just 1 hour. If left in the marinade longer, they'll get too soft and turn very spicy.

2 Tbsp. rice vinegar
1 Tbsp. fresh lime juice
1 tsp. each sugar and chili garlic sauce
1⁄2 tsp. kosher salt
1⁄3 cup each matchstick-cut carrot and daikon radish
1⁄3 cup seeded, sliced cucumber

Whisk together vinegar, lime juice, sugar, chili garlic sauce, and salt until sugar and salt dissolve. Combine carrot, daikon, and cucumber in a bowl. Pour marinade over vegetables and refrigerate 1 hour. Drain vegetables in a colander before serving.

Makes: 2 cups

Nutrition Information Per ½ cup: 13 cal; 0g total fat (0g sat); 0mg chol; 275mg sodium; 3g carb; 0g fiber; 0g protein