Quick Japanese Pickles

Give this one a try—easy and fast, and you’ll find yourself jazzing up so many dishes with these versatile pickles.

Ingredients

• 6 cups of your favorite vegetables, chopped (I used cucumbers, carrots and celery.)

• 1 cup sugar

• 1 cup rice vinegar

• 1 cup water

• Thumb of freshly sliced ginger

Directions

• Add the sugar, vinegar, water and ginger to a pot and heat to dissolve the sugar. (You can add sliced pepper to this as well, if you’d like to introduce some heat.)

• Add your prepped vegetables to a bowl and pour the liquid over them to cover.

• Cool and refrigerate.