Quick Pickles

Use any combination of thinly sliced cucumbers, carrots, radishes, onions, shallots, jalapeños. Play!
  1. 1 cup white wine or champagne vinegar
  2. 2 teaspoons sugar
  3. 1 teaspoon kosher salt
  4. 2 cloves garlic, peeled and thinly sliced
  5. 1 cup pickling vegetables (see intro above for ideas), thinly sliced (with mandoline if you have one)
  6. In a medium-sized pot, bring vinegar sugar, salt to the boil. Turn off heat. Slide in pickling vegetables. Stir. Cool.
  7. Eat on everything from quesadillas to roast beef sandwiches to butter lettuce salads. Keeps for up to 2 weeks in the fridge.