thekitchenman stuff for your next charchuterie board with these easy-to-make Mixed Healthy Quick Pickled Vegetables!

Ingredients: needed

1 medium carrot, peeled, cut into coins or matchsticks
¼ head cauliflower, cut into small florets
½ large red onion, thinly sliced
1 medium pickling cucumber, peeled, cut into coins or thinly sliced
3 to 4 jalapenos, ends trimmed and seeds removed if very hot, sliced
2 to 3 cloves garlic, smashed and sliced
2 teaspoons whole peppercorns, optional
2 teaspoons whole mustard seeds, optional

For the brine:

1 cup white distilled vinegar
¼ cup rice vinegar or apple cider vinegar
1 ¼ cups water
2 teaspoons sea salt
1 tablespoon sugar of raw honey

Directions:

Clean a 32-ounce glass jar with white vinegar, then rinse.
Fill the jar with prepared vegetables and any optional flavorings.
In a saucepan, combine vinegars, water, salt, and sugar, and bring to a boil. Stir to dissolve the sugar and salt.
Pour the brine into the jar, covering the vegetables. Let it cool, then seal and refrigerate. Best after at least one day in the fridge.