Sweet and Tangy Pickled Vegetables

Peter Piper picked a peck of pickled peppers. Did Peter Piper pick a peck of pickled peppers? If Peter Piper picked a peck of ... OK let's stop here, enough with the tongue twister. Tongue twisters are complicated and confusing, but this easy, sweet, tangy and slightly spicy recipe for pickled vegetables isn't! No complicated canning or processing, as it goes straight to your fridge. Delicious over meats, other vegetables, salads, tacos, sandwiches, as part of an antipasto platter,  or on its own ... the uses are only limited by your imagination.

1 medium onion, sliced into half moons
1 medium red union, sliced into half moons
1 large carrot, thinly sliced on the diagonal
5-6 radishes, peeled and thinly sliced with a vegetable peeler
4-5 cachucha peppers, chopped, including seeds
1 1/2 cups white vinegar
1/2 cup sugar
1 tablespoon salt
1/8 teaspoon red pepper flakes
5-7 whole peppercorns

In a small stainless steel pot, over medium high heat combine and stir vinegar, sugar, salt pepper flakes and peppercorns.
Boil for 1 minute so that sugar dissolves completely. Take off heat and set aside.
In a 1 quart jar (recycle your paste sauce jars!) layers your vegetables, like a lasagna. Pour in pickling liquid. Cover and let cool to room temperature. Store in fridge.

Recipe notes: 
It is best to allow the jar sit undisturbed, in the fridge, for a week before using, as this allows the flavor to deepen.
This is not a hot pickling, it does have a minimal kick at the back of the throat from the cachucha peppers and the red pepper flakes. You can amp up the heat by adding  more red pepper flakes or adding hotter peppers, like jalapeno, scotch bonnet or even thai chili peppers.
ENJOY!