Use this technique with any veggies you like– carrots, cucumbers, radishes, or jalapenos and red onions (my favorite!) to name a few.
⚡️In a medium pot, stir together 2 cups white vinegar, 2 cups water, 5 smashed garlic cloves, 3-4 tbsp granulated sugar, and 2 tbsp salt and bring to a boil.
⚡️Add sliced veggies, stir, and remove from heat.
⚡️Let sit 8-10 minutes before eating, and allow to cool completely before storing.
⚡️Store the veggies submerged in the brine in an airtight container in the refrigerator for up to 2 months.
