Pickled Veggies
Created by Stacey
These pickled veggies are fabulous on a burger, a salad, or serve as a side dish. This recipe is for a 12 ounce jar. If you jar is larger simply add another half cup of sliced veggies.
- 1.5 c Thinly Sliced Veggies. I use radishes, carrots, red onion and cucumber
- 2 Cloves Garlic thinly sliced if you have a large clove just use one
- ¼ t Black Peppercorns
- ¼ t Salt
- ½ t Sugar
- 11/2 c Vinegar
- ½ c Water
Place veggies in a glass jar. Bring other ingredients to a boil.
Once it is boiling pour into the jar over the veggies.
Allow to sit for 12-24 hours.
This will stay fresh for 2 weeks in the refrigerator.
Enjoy!