2cupscarrotssliced in ¼" round slices or use crinkle cut carrots
2cupsbaby cucumbers sliced in ½" round slices
1inchginger rootpeeled and sliced thin
2jalapenossliced in ¼ inch round slices (optional)
1tablespoonreduced sodium soy sauce
½cuprice wine vinegar
Wash 2 clear glass pint jars, lids, and rings and dry well.
Divide jalapenos, carrots, cucumbers, and ginger evenly between the 2 jars.
Bring water, honey, salt, soy sauce, garlic, and vinegar to a boil. Once boiling, turn down the heat and simmer until everything is combined. Allow to cool slightly (about 10 minutes) and then pour the liquid evenly between the 2 jars.
Pour distilled water over as well to just cover vegetables. Seal with lid. Shake well and place it in the refrigerator.
After 30 minutes shake the jars, to distribute the flavors.
Best to allow the vegetables to refrigerate for at least 2 hours before serving.
Store the pickled vegetables in the refrigerator for up to 3 weeks.
Vegan Modification: Replace honey with maple syrup.You can omit the jalapenos as well for less heat.Feel free to add cauliflower or onions to the mix of vegetables as well. If you use beans, like green beans or wax beans, blanch them and cool completely.You can use one larger jar instead of 2 smaller jars. Alternatively, use 4 small jars.