Recipe provided by Sheri Castle
Makes about 4 cups
2 pounds small, firm, very fresh vegetables, such as beets, carrots, summer squash, cucumbers, radishes, and/or red spring onions
1 cup distilled white or cider vinegar (5% acidity)
1 cup water
1/2 cup sugar
4 garlic cloves, quartered
1/4 teaspoon crushed red pepper flakes
2 teaspoons pickling spice
2 teaspoons kosher or pickling salt
Peel the vegetables if necessary. Using a vegetable slicer or very sharp knife, cut the vegetables into very thin rounds, slices, or ribbons.
Pack the vegetables into a 1-quart jar with a tight-fitting lid. If using more than one type of vegetable, keep them separate and use multiple smaller jars.
Bring the vinegar, water, sugar, garlic, pepper flakes, pickling spice, and salt to a boil in a small saucepan, stirring until the sugar dissolves. Pour the hot liquid over the vegetables. Let stand until it cools to room temperature. Cover and refrigerate until chilled, preferably overnight. Store covered and refrigerated for up to 2 weeks.