Ingredients:

  • 2 cups white vinegar
  • 2 cups water
  • 3 tbsp kosher salt
  • 2 tbsp granulated sugar
  • 4 cloves garlic, smashed
  • 1 tbsp whole black peppercorns
  • 1 tsp mustard seeds
  • 2 leaves dried bay leaves
  • 1 tsp red chili flakes

Instructions:

  1. Combine the white vinegar, water, kosher salt, and sugar in a small stainless steel saucepan.
  2. Place the saucepan over medium heat and whisk constantly until the liquid reaches a simmer and the salt and sugar have completely dissolved, resulting in a clear consistency.
  3. Stir in the smashed garlic, peppercorns, mustard seeds, bay leaves, and chili flakes.
  4. Reduce heat to low and let the mixture steep for 2-3 minutes to release the essential oils from the spices.
  5. Remove the pot from heat.
  6. Carefully pour the hot Quick Pickling Brine over prepared vegetables in glass Mason jars. Note: Make sure the produce is fully submerged to prevent spoilage.
  7. Seal the lids tightly.
  8. Let sit at room temperature until the glass is cool to the touch.
  9. Transfer to the refrigerator for 24 hours.