Ingredients:

  • 1 cup white wine vinegar or apple cider vinegar
  • 1 cup water
  • 1/4 cup granulated sugar
  • 1 tablespoon kosher salt
  • 2 teaspoons mustard seeds
  • 1 teaspoon black peppercorns
  • 3 cloves garlic, peeled and crushed
  • 1 teaspoon crushed red pepper flakes (optional)
  • 4 cups assorted vegetables, sliced (e.g., cucumbers, carrots, red onions)

Instructions:

  1. In a medium saucepan, combine white wine vinegar (or apple cider vinegar) and water.
  2. Stir in granulated sugar and kosher salt until fully dissolved.
  3. Incorporate mustard seeds, black peppercorns, crushed garlic, and optional red pepper flakes.
  4. Heat over medium heat until just boiling, then reduce heat and simmer for 5 minutes.
  5. Pack your chosen vegetables into a clean jar or container.
  6. Carefully pour the hot brine over the vegetables, ensuring they are fully submerged.
  7. Let the jar cool to room temperature, then seal and refrigerate.
  8. Allow the pickles to marinate for at least 24 hours for best flavor.