This particular recipe is paleo-friendly, vegan and gluten-free.
The juice/syrup: 2 cups of coconut vinegar (cane vinegar or white vinegar will do) 2-3 tbs of raw coconut palm sugar 2 tsp of salt
In a small-medium saucepan mix all ingredients over medium high heat until sugar dissolves. Then simmer for about 15-20 mins. Take off from heat, set aside and let it cool to room temp.
Veggies: 12-15 medium sized shallots, peeled and roughly chopped 12-15 cloves of garlic peeled and sliced 2 medium carrots peeled cut into rings and the other into thin strips 3/4 in ginger peeled and cut into thin strips 1 medium red bell pepper cleaned and cut into thin strips 1 medium green bell pepper cleaned and cut into thin strips 1/2 jicama 2 medium sized green mangoes peeled and shredded (do the mango last to avoid oxidation)
Once the syrup is cooled. In a large container or pot combine the veggies and the syrup and soak for about 45 mins. If the liquid is too low add a bit of water to top it off but keep in mind the vegetables will soak up a good amount of it. After 45 min or once the veggies had absorbed the flavors it is ready to be served or transfered into a mason jar. This recipes fills a 250 ml jar. The longer it soaks, the more robust the flavor will be.
Eat it with anything you may be BBQing, or by itself as a side salad.