1 cup vinegar (white wine, rice, red wine)
1 cup water
2 Tablespoons sugar
2 teaspoons kosher salt
1 lb vegetables - cucumbers, radishes, cauliflower, carrots, green/purple peppers, garlic, and anything else that sounds delicious to you!
Trim and chop vegetables and pack in mason jar in preparation for pickling.
Heat all ingredients except the vegetables in a small pot over low-medium heat. Stir and cook until sugar and salt dissolve. Immediately pour over vegetables. Let it cool and then cover and put in fridge for 1 day before eating. Veggies will be best between 1 to 4 weeks.
Photo credit to Sam Mah