Bok Choy Fridge Pickles

We've been making loads of pickles this year.  Mostly cucumber fridge pickles.   Some processed ones.  A couple jars of pickled onions.  Then I saw on the Fresh Preserving Website...

BOK CHOY!

Bok Choy?  Really?  I like bok choy.  Let's try it.

So, I made it up as I went and this is what I got.

3 clean Pint Jars
1 head Bok Choy
1/3 tsp Chinese 5 Spice Powder (per jar)
1/4 tsp Crushed Red Pepper (per jar)

2 cups White Vinegar
1 cup Water
1 Tbsp Sugar
1 Tbsp Pickling or Non-Iodized Salt
1/2 piece Fresh Ginger Grated
2 cloves Garlic

Chop the Bok Choy stalks into roughly bite-sized pieces (save the leafy parts for stir fry!), and pack into pint jars, leaving about 1/2" headspace.  Add 5 Spice Powder and Crushed Red Pepper

Combine remaining ingredients in a small saucepan and heat until boiling.  Pour hot liquid over Bok Choy in jars, leaving about 1/2" headspace.  Make sure to distribute garlic between jars.  Add lids and refrigerate for a few days.

Enjoy!