Quick pickled vegetables

Quick pickles add a bright, tangy crunch to salads, tacos, grain bowls and sandwiches, and they're ready in about 30 minutes. These are vinegar pickles rather than fermented ones, so enjoy them for flavor and crunch rather than as a probiotic food.

Ingredients:

• 2 cups thinly sliced vegetables (red onion, cucumber, carrots, radishes or cauliflower)
• 3/4 cup apple cider or rice vinegar
• 3/4 cup water
• 1 teaspoon sea salt
• 1 to 2 teaspoons honey or maple syrup
• 1 garlic clove, smashed
• 1/2 teaspoon peppercorns or mustard seeds, or a few sprigs of dill

Preparation:

• Pack the vegetables, garlic and spices into a clean pint jar.
• Warm the vinegar, water, salt and honey in a small pot just until the salt dissolves.
• Pour the brine over the vegetables to cover them completely, and let cool to room temperature.
• Refrigerate. They're tasty after 30 minutes, even better the next day, and keep about 2 weeks.