January Recipe Re-do:

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

1. Bring a large pot of salted water to boil and cook carrots for 1 minute; drain in a colander and run under cold water.

2. Place carrots in a heatproof bowl and set aside.

3. 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.

4. Pour over carrots and let cool. Transfer carrots and liquid to airtight container; refrigerated at least 24 hours before serving.

5. Pickles will keep up to three weeks