I have a device that creates small curlicues out of any veggie, and it’s ideal for this recipe. You could also use a mandolin, or cut away with a sharp knife.
Add the vinegar, water, and honey to a saucepan over medium heat.
Bring the liquid up in temperature until it begins to steam.
Chef's Note: Remove from the heat.
Add the salt.
Chef's Tip: The salt is an optional item... some people like the additional saltiness... some do not. If you're not a big fan of salt, you can reduce it, or leave it out altogether.
Chef’s Tip: The reason you don’t want to add the salt to the cold liquid is that it falls to the bottom your saucepan and, over time, can pit the surface of the pan.
Stir until the salt is completely dissolved.
Add the veggies to the saucepan.
Leave the veggies in the saucepan, until it returns to room temperature, about 30 minutes.
Drain the veggies on paper towels.
Chef’s Note: Use these veggies to decorate a chicken, fish, pork… or just about any sandwich. You could also use them on main dishes, such as: fried chicken cutlets, breaded pork, or whatever your imagination has to offer.