pickled edamame

For the past few weeks, I’ve eaten carrots and cucumbers with ranch dipping sauce for lunch every day. When I reached into my fridge the other day to grab carrots and cucumbers, I had the idea to mix things up by pickling them in a spicy sauce. At the last second, I tossed in edamame and quickly realized that pickled edamame make for an easy, healthy, and spicy snack.

Based on my pickled cucumber recipe

 Place edamame in a Mason jar with the following: several dashes of rice vinegar; a teaspoon or so of minced garlic; a touch of grated ginger; some chopped onion; a sprinkling of paprika {for color}; and a pinch of cayenne pepper (the amount depends on your preference for spiciness). Add a splash of water, shake, and refrigerate for at least several hours. Eat within 2-3 days.

Feel free to combine with chopped carrots and cucumbers, as I did in the picture above! Just remember to place in a bowl with water and salt for several hours, drain water, then combine with the other ingredients. Apparently the purpose of soaking the vegetables is to rehydrate them.


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