Method

Prepare the vegetable you want to pickle and place in a heat-proof glass jar with lid.

1. In a small saucepan, combine the water and rice wine vinegar and bring to a boil.
2. Add sugar and stir to dissolve. Remove from heat.
3. Add the remaining ingredients to the hot vinegar.
4. Pour the liquid mixture over the vegetables in the jar. Liquid must completely cover the vegetables and should come to about 1/2 inch from the top of the jar.
5. Allow jar to cool. Cover and refrigerate.

This recipe is not meant for long-term, non-refrigerated storage.