INGREDIENTS
- 2 cups white distilled vinegar
- 4 tablespoons salt
- 4 teaspoons sugar
- 4 cups water
DIRECTIONS
- Whisk everything together until the salt and sugar have dissolved.
- Pour brine into a jar with chopped vegetables and herbs in it, leaving an inch of space on the top.
- Seal up the container and leave it in the fridge for about an hour.
- In no time at all, you have delicious pickled vegetables.