Next Day Pickles

2 Jalapeno, Thinly Sliced

2 Habanero, Thinly Sliced

2 Knuckles of Ginger, Peeled, Thinly Sliced

2 Carrots, Peeled, Thinly Sliced

2 Clove Garlic, Peeled, Thinly Sliced

1/2 C Hot Water

2 T Light Brown Sugar

1 1/2 t Kosher Salt

1/2 C + 2 T White Vinegar

Into a pint jar with a lid, add the water, sugar and salt. Put lid on and shake until dissolved.

Next, all vegetables into jar. Add vinegar. Put lid back on and shake to distribute vegetables.

Into refrigerator for 24 hours, and you're good for a week or so...crispy, tart pickled vegetables that make a great addition to any sando.