Dandelion Pickles

3/4 c. rice vinegar

pinch of kosher salt

scant 2 T. sugar

1/4 t. chili paste

1/4 t. grated lemon zest

asst. vegetables of choice to fit into pint jar  (I used baby carrots and red pepper cut into chunks)


Combine vinegar, salt, sugar, chili paste and zest in a small bowl and whisk until sugar is dissolved. Pack vegetables into a pint jar.  Cover with the vinegar mixture and refrigerate for 30 minutes before serving.  Can be kept in refrigerator for up to two weeks.