Pickled Vegetables
Ingredients:
1 cup white vinegar
1/4 cup apple cider vinegar
1 1/4 cups water
2 teaspoons sea salt
1 tablespoon sugar
cucumber
carrots
red onion
cauliflower
bell pepper
radishes
Instructions:
Step one:
Combine the first 5 ingredients in a small saucepans and bring to a boil. While your waiting, wash and slice or break vegetables into bite size pieces and fill in a mason jar.
Step two:
Once the liquid has come to a boil pour into the jar and put on lid. Let it come to room temperature and then refrigerate for 12-36 hours.
Serve:
Enjoy cold.