TYT cooking (healthy)

PICKLED VEGETABLES
1 cup water
1 cup brown rice vinegar
3-4 bay leaves
2 tablespoons salt
1/3 cup of sugar

Bring mixture to a boil and simmer for 5 minutes, let cool, then add to chopped veggies. Wait 3 days before eating.

Vegetables to pickle: cauliflower, garlic, cabbage, turnips, radish, beets, broccoli stems, and more. Red cabbage or beets will get you that pretty pink color!