Ingredients:

  • 2 cups distilled white vinegar
  • 2 cups filtered water
  • 1/4 cup kosher salt
  • 2 tbsp granulated sugar

Instructions:

  1. In a medium saucepan, combine the distilled white vinegar, filtered water, kosher salt, and sugar. Stir with a whisk until the mixture is uniform.
  2. Place the pan over medium heat and bring the liquid to a gentle simmer. Stir continuously until the salt and sugar have completely dissolved and the liquid is crystal clear, then remove from heat immediately.
  3. Allow the brine to cool for 5-10 minutes to avoid scorching the vegetables.
  4. Pour the hot brine directly over packed vegetables in glass Mason jars, ensuring the liquid completely covers the produce. Seal tightly and cool to room temperature before refrigerating.