1 red bell pepper (cored, seeded and sliced into 1 1/2- inch chunks)
2 cups cauliflower (sliced into bite size chunks)
1 medium carrot (peeled and sliced into 1 1/2-inch chunks)
2 cups cabbage (chopped bite size)
1 jalapeno pepper (seeds discarded)
1/2 red onion (sliced into think half moons)
1 teaspoon salt
2 cups Nakano Citrus Seasoned Rice Vinegar
1 teaspoon red pepper flakes
3 1/2 tablespoons granulated sugar
1 teaspoon kosher salt
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.
These spicy pickled vegetables will keep refrigerated for up up to 3 weeks.