In researching fermented and pickled food online, I discovered this blog entry with a simple refrigerator vegetable pickle with a Vietnamese twist. It looked so good, I had to try it. The picture is my version. I actually made two, one in small jelly jar and the one pictured, which is a tall pint and a half. I'm admitting, right here and now, that I ate the entire little jar on my sandwiches last night. Embarrassing! But, they were different, delicious and crunchy and I could NOT Help Myself. Carrots, cucumber and daikon radish, in a sweet and sour pickle.
We had shredded chicken sliders, with the veggies as a topper. For me, the veggies were enough and I didn't add any other topping, though I think BBQ would be really good. The next time, and there will be a next time, I make these, I'm going to come up with some way to spice them up a little. They are good, but a little spice will make them great.
If you are looking for an easy and different twist, give these a try. The most time is spent julienne-ing the veggies, but worth it.