Quick Pickled Veggies

By CathyD

Ingredients

• These sweet-sour pickles can be made with a variety of firm fruits or vegetables, such as apples, carrots, cucumbers, jicama, or radishes.

Details

Servings 1
Adapted from parade.condenast.com

Preparation

Step 1

Combine:
1 cup water
1 cup apple cider vinegar
1/3 to 1/2 cup sugar
3 peppercorns
1/2 tsp. salt

Place in a small saucepan. Bring to a boil, stirring until sugar dissolves, then lower heat and simmer for 5 minutes. Thinly slice desired fruits or veggies and put in a heat-proof glass bowl, and then pour in the cider mixture. Submerge any floating slices and let stand until cool. Layer the pickles in a glass jar with a lid, then fill with more vinegar brine. Cover and refrigerate.

(Pickles will keep for about a week.)