Ingredients
2 cups vegetables (peeled pearl onions, small radishes, or sugar snap peas)
1 1/2 teaspoons salt
1 tablespoon sugar
2 teaspoons pickling spices
1/2 teaspoon whole black peppercorns
1/2 cup white vinegar
Preparation
Place vegetables in a jar just large enough to hold them when packed. Bring 1 cup water, salt, sugar, pickling spices, and peppercorns to a boil in a medium saucepan, stirring to dissolve sugar. Remove from heat; stir in vinegar. Pour over vegetables to submerge. Seal jar; refrigerate radishes and peas overnight, onions for at least 3 days.
