Scott Peacock's Quick-Pickled Crudites
In a nonreactive bowl, stir together vinegar, 1/2 cup hot water, sugar, and 2 teaspoons salt until salt and sugar have dissolved. Pack vegetables into a nonreactive container, such as a canning jar.Advertisement
Pour vinegar mixture over vegetables. Let cool completely, about 1 hour. Cover and refrigerate at least 1 hour and up to 1 week. Drain and serve.
Whole or halved bite-size vegetables, such as baby carrots and fennel, blanched and peeled purple pearl onions, and Japanese turnips, can be used in place of the larger sliced vegetables.