Spicy Pickled Vegetables | Nakano Flavors

Put all the ingredients for the pickling juice in a pan and cook on low until sugar has dissolved. Transfer to a bowl and let cool to room temperature.Put vegetables in a pickling jar (you may need two small ones) and pour pickling juice over. Push the vegetables down to submerge them in pickling juice. Seal and refrigerate for a 2-3 hours. The vegetables will still be crunchy and not too tangy. If you prefer a stronger taste, leave them for an extra 1-2 days.