Liz Moody shows us how to make quick pickled vegetables.
Prep time 10 minutes
Cook time 5 minutes
Yield: Serves or Makes 1 jar
Divide vegetables between two Mason jars. In a small pot, combine water, honey, ginger, and red pepper flakes.
Bring just to simmer over medium heat, then remove from heat. Cover and let sit for 2 minutes, then remove the lid and let cool to room temperature.
Stir in apple cider vinegar and pour over the vegetables. Screw lid on jar.
Refrigerate for at least an hour, or up to a week. Munch plain, or use for tacos, salads, sandwiches and more!