Quick Pickled Veggies

1 1/2 cups sliced vegetables (such as onions, garlic scapes, cucumber, radishes, carrots, cauliflower, beans, beets, and jalepenos)
1 cup white vinegar
1 cup water
1 tbsp honey or sugar
1 tbsp kosher salt
1-2 garlic cloves
1 1/2 tsp aromatics and spices (This is where you can start to experiment with what you like, or buy a premade mix from the store. Think fresh dill or dill seeds, mustard seeds, coriander seeds, peppercorns, whole cloves, allspice and chilli flakes. I like to use a mix of dill, coriander seeds, mustard seeds and a few peppercorns.)

Add veggies and aromatics of choice to a glass jar.
In a small saucepan, heat vinegar, water, honey/sugar and salt until it starts to boil and the sugar/salt is dissolved. Careful not to overboil the liquid. Pour over veggies, making sure to completely submerge them. Allow to cool on the counter before refrigerating.
Chill at least four hours before enjoying. These will keep up to 2-3 weeks in the fridge.

Ways to enjoy your pickled veggies: