pickled vegetables

Ingredients:

2 cups apple cider vinegar

½ cup packed light brown sugar

¼ cup kosher salt

2 cups water

4 cups of any combination of shredded carrots, sliced cucumbers, sliced red onion, and/or sliced mild fresh peppers

4 clean heatproof pint jars with lids, such as Ball

Directions:

Bring the vinegar, brown sugar, salt and two cups water to a boil in a large saucepan.

Meanwhile toss the vegetables and pack them into glass jars. Carefully pour the hot brine over the vegetables.

Cover and chill until cool. Pickles will keep for two weeks in the refrigerator.

Makes 4 pints