Pickled Veggies

These veggies are awesome - very slightly pickled and with just a tip of red pepper heat.  I learned this technique from a Chinese cooking teacher years ago and it is my go-to recipe for tangy condiments to tang-up so many a subtle savory dish, such as a rice bowl.  I top my salads with them, or eat them as is, as a slaw.  And raw veggies - so good for you.
2 cups hot water
1/4 cup sugar
1 Tbsp salt
1/2 cup white vinegar
2 cups cold water

2 cups chopped red cabbage
2 cups green beans, trimmed and cut into 1-inch pieces
1 red onion, coarsely diced
2 carrots, peeled and sliced
2 cloves garlic, peeled and thinly sliced
1-inch fresh ginger, peeled and very thinly sliced
1/2 tsp red pepper flakes

Dissolve the sugar and salt in the hot water in a large bowl. Add the vinegar and cold water. Immerse the veggies into the brine.

Cover and refrigerate for 24 hours.  Drain when ready to use.

Makes 6 cups of veggies.

Cook's Note:  You could use any king of veggies you like to eat raw, such as cauliflower, fennel, or broccoli.  The red cabbage gives it a fun color (no food coloring, here), but you could use green cabbage as well.