Pickled Vegetables

1 ½ cups desired vegetables (carrots, radishes, cucumbers, turnips, cabbage, bell peppers, onions, fennel, parsnips, celery root or ginger) roughly sliced
1 cup rice, apple cider, champagne, or red wine vinegar based on desired flavor
¾ cup sugar

1. Bring sugar and vinegar to a boil and pour over veggies in a heat proof airtight container. Let cool to room temperature, cover veggies with plastic wrap then weigh down with a plate or can until veggies no longer float. Keep in fridge, will last almost indefinitely.

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