Thanks to High Five for this cute culinary idea! If you chop the veggies, your toddler can prepare nearly the entire rest of the recipe for quick pickles. It’s a neat way to introduce the idea of canning and preserving.
Adults, cut 1 large English cucumber in half, and then into 1/4-inch thick slices. Peel 1 carrot and cut into 1/4-inch thick slices.
Give your child the veggies and a glass jar with a tight-fitting lid. Travis was so proud to tackle the task of moving the veggies from plate to jar, doing so very studiously.
Next, prepare the brining liquid: Whisk together 3/4 cup hot water, 3/4 cup rice vinegar, 6 tablespoons sugar, and 1/2 teaspoon salt. Let stand for 15 minutes.
Help your toddler pour the brining liquid over the veggies. Travis was very careful to make sure all the vegetables were covered before we latched the lid. Now it’s time to wait! Let the veggies chill in the fridge for at least 3 hours before serving.