Pickled Vegetables
INGREDIENTS
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
DIRECTIONS
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.
