1 qt mason jar
Fill the mason jar with thinly sliced radishes, carrots, red onion, and thin stalks of asparagus. Add
20-25 peppercorns
2 bay leaves
1 large clove slightly crushed garlic
Bring the following pickling liquid to a boil and simmer about two minutes, until the sugar and salt are incorporated:
1 1/4 c. water
1 1/4 c. white wine vinegar
1/4 c. sugar
2 Tbsp. kosher salt
Pour over the vegetables in the mason jar. Let cool at room temperature.
