- 2 cups bite-size mixed vegetable pieces (such as bell pepper bottoms, zucchini tips, cabbage cores and asparagus ends)
- 1/2 cup cider vinegar
- 1 tablespoon kosher salt
- 1 1/2 teaspoons pickling spices
- 1/4 teaspoon sugar
- 1 clove garlic
- 1 bay leaf
In a pint jar, combine 2 cups bite-size mixed vegetable pieces . In a small saucepan, combine cider vinegar, 1/2 cup water, kosher salt, pickling spices, sugar, garlic and bay leaf. Bring to a simmer; cook, whisking occasionally, until sugar and salt dissolve, about 4 minutes. Pour brine over vegetables in jar to cover. Let cool; cover and chill for at least one day but preferably one week before eating.