Ingredients:

  • 2 cups distilled white vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 2 tbsp whole black peppercorns
  • 4 cloves garlic, smashed
  • 2 pieces dried bay leaves
  • 1 tsp mustard seeds

Instructions:

  1. Pack chosen vegetables tightly into cleaned glass jars, ensuring smashed garlic cloves and bay leaves are tucked into the sides to remain fully submerged.
  2. Combine distilled white vinegar, filtered water, kosher salt, and granulated sugar in a medium stainless steel saucepan. Stir over medium heat until the salt and sugar are completely dissolved.
  3. Add whole black peppercorns and mustard seeds to the saucepan. Bring the mixture to a light simmer for approximately 5 minutes until aromatic, avoiding a violent boil.
  4. Using a funnel, pour the hot brine over the vegetables, leaving a 1/2 inch headspace at the top of the jars.
  5. Gently tap the jars on the counter to release air bubbles, seal the lids tightly, and cool to room temperature before refrigerating for at least 24 hours.