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Ingredients
- 6 cups thinly sliced vegetables of your choice:
- Cucumbers
- Peppers
- Onions
- Carrots
- Asparagus
- Cauliflower
- Zucchini
- 1/2 cup sugar
- 2 cups apple cider vinegar
- 1 cup water
- 1 tbsp. low sodium soy sauce
- 1 tsp. red pepper flakes
- Salt for sprinkling
Instructions
- Place the sliced vegetables in a colander lined with a paper towel. Generously sprinkle with salt and let sit for at least 30 minutes to allow any liquid to drain off. Rinse well and set aside to drain again.
- In a saucepan, heat sugar, vinegar, water, soy sauce and pepper flakes, stirring until sugar has dissolved. Set aside to cool slightly.
- Add vegetables to 2 quart-sized or 4 pint-sized canning jars or plastic containers. Pour vinegar mixture over vegetables, cover with a lid and refrigerate overnight before serving.
- Store in refrigerator for up to two weeks.