Pickled Vegetables

1 ½ cups water
2 tablespoons kosher salt
1 cup apple cider vinegar
4 teaspoons sugar
3 cups of vegetables of choice

1 tablespoon coriander seeds
2 bay leaves
1 smashed garlic clove

Place vegetables in a saucepan over medium-high heat
Bring to a boil, stirring occasionally to dissolve the salt and sugar
Pack your vegetables into a 1-quart jar.
Pour in the hot brine to cover completely (you might not use all the brine).
Let cool completely.
Cover the jar and refrigerate at least 6 hours and up to 2 weeks.

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