Quick-Pickled Vegetables

Ingredients

• 2 cups thinly sliced vegetables (carrots, cucumbers, radishes, red onion)
• 1 cup apple cider vinegar
• 1 cup water
• 2 tbsp allulose
• 1 tbsp salt
• 1 tsp mustard seeds
• 2 cloves garlic, sliced

Method

1. 1

   Pack the sliced vegetables tightly into a clean glass jar.

2. 2

   Combine vinegar, water, allulose, salt, mustard seeds, and garlic in a small saucepan and bring to a boil, stirring until the allulose and salt dissolve.

3. 3

   Pour the hot brine directly over the raw vegetables in the jar, making sure they're fully submerged — pouring it in hot like this is what gives quick pickles their signature crunch-tender bite in just about an hour; a cooled brine barely penetrates the vegetables in that short amount of time.

4. 4

   Let cool to room temperature, then refrigerate at least 1 hour before eating, though flavor deepens over a few days.

5. 5

   Store in the fridge for up to 2 weeks.