Instructions:
1. In a medium saucepan, combine the white vinegar, water, sugar, salt, garlic, black peppercorns, mustard seeds (if using), and bay leaf (if using). Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt.
2. Meanwhile, pack the sliced vegetables into a clean, heatproof jar or container.
3. Once the pickling brine has reached a boil and the sugar and salt are fully dissolved, carefully pour the hot brine over the vegetables in the jar, ensuring that all the vegetables are submerged.
4. Allow the pickled veggies to cool to room temperature, then cover the jar with a lid or plastic wrap.
5. Refrigerate the pickled vegetables for at least 1 hour before serving. For best flavor, let them pickle for at least 24 hours.
6. Enjoy these easy pickled veggies as a tangy snack, a topping for sandwiches, or a flavorful addition to salads and bowls.
These pickled veggies can be stored in the refrigerator for up to 2 weeks.
