- 4-5 cups any shredded firm vegetables you have—I like using a mix of peeled carrots, cucumbers, radishes and red onion.
- 1 cup distilled white vinegar
- 2 tablespoons kosher salt
- 1 cup ice cubes
Add shredded vegetables to a large heat-proof jar with a lid (you may need to divide between two jars).
In a medium saucepan, bring vinegar, sugar and salt to a simmer, whisking until salt and sugar are dissolved. Remove from heat and stir in the ice cubes.
Pour mixture over the shredded vegetables in the jar. Cover and refrigerate at least one hour and up to two weeks.