shredded uncooked napa cabbage
uncooked wax beans
2 medium, quartered
sweet red pepper(s)
- Add vegetables to a clean 14- to 16-oz glass jar.
- In a small pot, simmer water, vinegar, sugar and salt until sugar dissolves, 3 minutes. Let cool slightly; pour pickling mixture over vegetables. Let cool; seal jar and refrigerate. Pickles will be ready within 24 hours and keep up to 2 weeks, refrigerated.
- Serving size: 2 Tbsp (yields 1 cup vegetables total)