adapted from Cookie and Kate 'Quick Pickled Onions'
1-2 C veggies (any CSA veg works- scapes, cukes, turnips, zucchini, carrots), very thinly sliced*
½ cup water
¼ cup distilled white vinegar
¼ cup apple cider vinegar or additional white vinegar
1 ½ tablespoons maple syrup or honey
1 ½ teaspoons fine sea salt
¼ teaspoon red pepper flakes (optional, for heat)INSTRUCTIONS
Pack the veggies into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.
In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the veggies.
Use a butter knife or spoon to press the veggies down into the vinegar and pop any air bubbles in the jar. Let the pickled veggies cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.
Cover and refrigerate leftover pickled veggies for later. Quick-pickled veggies are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.
*When you slice the veggies thin, they pickle quicker but they don't stay crunchy. Adjust your thickness proportionally to your desired level of crunchiness.