Homemade Refrigerator Pickled Vegetables

Ingredients:

• 1 cup white vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon salt
• 2 cups mixed vegetables (such as carrots, cucumbers, bell peppers, and cauliflower), sliced or chopped
• 2 cloves garlic, sliced
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 1/2 teaspoon red pepper flakes (optional)
• Fresh dill or other herbs (optional)

Instructions:

1. In a saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring until the sugar and salt are dissolved. Bring to a boil.
2. Place the sliced vegetables, garlic, mustard seeds, black peppercorns, red pepper flakes (if using), and fresh herbs (if desired) into a large clean jar.
3. Pour the hot vinegar mixture over the vegetables, ensuring they are fully submerged. Seal the jar with a tight-fitting lid.
4. Allow the jar to cool to room temperature, then refrigerate for at least 2 hours or overnight. The longer the vegetables sit in the brine, the more flavorful they will become.
5. Serve chilled. Store in the refrigerator for up to 2 weeks.