Quick Pickled Refrigerator Vegetables

Ingredients:

• 1 c water

• 3 c white vinegar

• ½ c maple syrup

• 1 tbsp salt

• Vegetables of choice

Directions:

1. Prepare vegetables as desired and tightly pack into 3 (16 ounce) glass jars. If desired, add seasonings layered between the vegetables.

2. Add remaining ingredients to a sauce pan and bring to a boil while stirring.

3. Cut the heat. Pour pickling liquid over vegetables until completely covered (may not need all of the liquid depending on the size of vegetables and how tightly packed they are).

4. Let jars cool to room temperature, seal with a lid, and transfer to refrigerator. Let pickle for at least 1 hour.

Notes: Our vegetables to pickle are red onion, cucumber, banana peppers, jalapeño, and cabbage. Sometimes I like to double the maple syrup for extra sweetened vegetables. We typically don't add extra seasonings, but that could include fresh herbs, garlic cloves, red pepper flakes, etc. You can sub white vinegar for apple cider vinegar if you don't mind the strong flavor. I pour the pickling liquid over the vegetables in the sink to avoid a mess. I love using weck jars.

You’ll find this recipe (and more like it!) in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.