These veggies can be quickly pickled in the fridge to preserve them and add flavor to your meals.
VEGETABLES
You can use any combination you wish.
1 medium cabbage, shredded
4 carrots, thinly sliced
2 red peppers, diced
5 scallions, thinly sliced
1 cucumber, thinly sliced
BRINE
1 cup white vinegar
1/4 cup rice wine vinegar
1 cup water
1–2 Tbsp sugar (personal preference)
1–2 tsp salt (personal preference)
1 tsp black pepper
4–6 cloves garlic, smashed
Fill pint jars with the prepared vegetables. The number of jars depends on how you slice the vegetables. Add any additional herbs or seasonings you like and set aside. Add the brine ingredients to a large saucepan and cook over medium-high heat until boiling. Before you remove from heat, make sure the sugar and salt are dissolved. Pour the brine into each jar until it covers the vegetables. Let cool for about three minutes and then screw on the lids. Once the jars have cooled completely, transfer to the refrigerator. Best two or three days after preparation.
