1 tablespoon kosher salt
2 teaspoons sugar
6 smashed garlic cloves
1 teaspoon crushed red pepper flakes (or other spice or herb, such a mustard seed, celery seed, or dill)
2 cups vegetables, approximately, trimmed to fit in two 1-pint mason jars
Special equipment: 2 mason jars (1 pint size)
Heat the vinegar, salt and sugar in a saucepan with 2 cups of water and bring to a boil and stir until salt and sugar dissolve, about two minutes. Meanwhile place the garlic and red pepper flakes at the bottom of the mason jars, and add the trimmed vegetables. Pour the hot pickling liquid into the jars to cover the vegetables completely. (You should have enough water, but if not, add a little extra.) Cover the jars and let the vegetables sit until cool enough to eat. Store in refrigerator. Best if eaten within a week.