1 cup apple cider vinegar
1 Tbsp sugar
1 Tbsp Spicewalla Sicilian Sea Salt
2 tsp Spicewalla Ground Turmeric
2 cups small diced or thinly sliced vegetables (We used cucumbers, red onions, and cauliflower)
1. In a small saucepot, stir together apple cider vinegar, sugar, salt, and turmeric.
2. Bring to a boil.
3. Remove from heat and pour over vegetables, making sure they are covered in liquid.
4. Chill uncovered for 24 hours. Store in the fridge in an air-tight container for up to 1 week.