Pickled Vegetables

1 pound organic baby carrots (or green beans, sugar snap peas, peppers, or cauliflower)
1 ¼ cups water
1 cup of organic apple cider vinegar
¼ cup raw sugar
2 cloves garlic, minced
2 tablespoons dill seeds
2 tablespoons sea salt

Bring a large pot of salted water to boil and cook carrots for 1 minute; drain in a colander and run under cold water. Place carrots in a heatproof bowl and set aside. Mix water, vinegar, sugar, garlic, dill seeds, and salt in a saucepan and bring to boil over high heat. Reduce heat and let simmer for 3 minutes. Pour over carrots and let cool. Transfer carrots and liquid to airtight container; refrigerated at least 24 hours before serving. Pickles will keep up to three weeks.

½ cup water
3 teaspoons salt
½ cup cider vinegar
2 leaves of round cabbage in 1-inch squares
2 pickling cucumbers, partially peeled and chucked
2 stalks of celery, sliced thinly on the diagonal
1 medium sweet white onion, sliced
2 tablespoons fresh ginger root, peeled and chopped
4 round red radishes, sliced
2 fresh carrots, peeled and thinly sliced

1. Heat the water to simmer in a stainless steel pan and turn off the heat. Add the salt, stir until dissolved. Add the vinegar.

2. Wash ad slice all the vegetables, mix well, and pack tightly into a glass container. Cover with the brine, pressing down on the vegetables to make sure all are submerged.

3. Refrigerated for 12 to 24 hours to give time for flavors to mingle and develop. These pickles will last for five to six days, becoming increasingly tart over time.