Pickled Veggies

 

INGREDIENTS

2 garlic cloves, sliced

8 radishes, sliced

1/4 head cauliflower, sliced

1 medium carrot, peeled and cut into coins or matchsticks

1 celery stalk, sliced

1/2 medium red onion, sliced

1-2 jalapeños, ends trimmed and sliced depending on if you want heat

2 tsp. whole peppercorns

Brine: 

1 c. white distilled vinegar

1/4 c. apple cider vinegar

1 1/4 c. water

2 tsp. sea salt

1 T. granulated sugar

DIRECTIONS

Add prepared veggies to a large canning jar.

In a small saucepan combine the vinegars, water, salt and sugar. Stir and cook over medium-high heat to a boil and until sugar/salt have dissolved. Slowly pour the brine into the canning jar with the veggies. Secure the lid to the jar and let cool until room temperature. Transfer to the refrigerator. Veggies can be eaten at any time and will keep for 3-4 weeks. *These have not been prepared for appropriate long term storage.  Delicious as a snack or try serving on a charcuterie board with meats/cheeses. Also, yummy on hot dogs.