Ingredients
Scale
- 1 cup distilled white vinegar
- 4 tablespoons sugar
- 2 tablespoons Kosher salt
- 2 tablespoons yellow mustard seeds
- 1 cup cold water
Instructions
- Heat your vinegar, sugar, salt and mustard seeds to a simmer. Stir constantly until sugar and salt just dissolves. Then add your water and let cool until lukewarm.
- After thinly slicing my 4 cups of vegetables (cabbage, cucumber, carrots, snap peas, and red, orange and yellow bell peppers), I layered them in my glass jar and poured the pickling mixture on top of the vegetables making sure that all the vegetables at the top were fully covered. You can also split this between two smaller jars.
- These will be lightly pickled within an hour and fully pickled within a day. This will also last in your refrigerator for up to one month.