Begin by washing your chosen vegetables under cold running water. Slice them into uniform pieces to ensure even pickling, aiming for about ¼-inch thickness.

In a medium-sized saucepan, combine 1 cup of white vinegar, 1 cup of water, 3 tablespoons of kosher salt, and 2 tablespoons of sugar. Add 2 minced garlic cloves, 1 tablespoon of mustard seeds, and 1 teaspoon of whole black peppercorns. Place the saucepan over medium heat, bringing the mixture to a gentle boil while stirring. Cook for about 5 minutes until the salt and sugar completely dissolve.

Carefully pour the hot brine over the prepared vegetables in the mixing bowl. Use a spatula or spoon to gently press down the veggies, ensuring they’re fully submerged in the brine.

Let the vegetable and brine mixture sit at room temperature for about 1 hour, covered with a clean kitchen towel.

Once cooled, use clean glass jars for packing the pickled veggies. Tightly pack the vegetables into the jars, and pour the remaining brine over them.

Seal the jars tightly with their lids and place them in the refrigerator for at least 24 hours before sampling.