I have never been a pickle lover. I never even liked coleslaw, because of all the vinegar in it. But as I have gotten older, my tastes have changed, and now I love homemade vinegar-based veggies (I still can't stand the canned ones). The recipe below I have used for red cabbage, cucumbers, and carrots (not all at the same time). It not only gives the veggies a delicious taste, but it makes them last forever in the refrigerator. Though I sometimes eat these veggies just by themselves as a side dish, my favorite way to eat them is in a Korean beef pot (recipe coming soon) or heaped onto stir-fry. The sweet flavor contrasts nicely with the salty stir-fry.
Sweet and Sour Veggies
1 Cup water
1 Cup sugar
1 Cup vinegar
1/2-1 teaspoon salt
Chopped or shredded cabbage, cucumbers, or carrots
Boil the water, sugar, vinegar and salt in a saucepan until everything is dissolved. Let it cool. Pack the veggies in a jar and pour the vinegar/sugar solution over the veggies. Keep in the refrigerator.
Hint:if you are using cucumbers, slice them as spears and cut away most of the seeds.