Ingredients:

  • 2 cups apple cider vinegar
  • 1 cup water
  • 1 cup granulated sugar
  • 2 tbsp kosher salt
  • 1 tbsp mustard seeds
  • 1 tsp celery seeds
  • 1/2 tsp turmeric powder
  • 1/4 tsp red pepper flakes
  • 1 tsp black peppercorns

Instructions:

  1. Place the apple cider vinegar, water, sugar, salt, and all spices into the saucepan. Stir well to ensure the turmeric and salt are fully incorporated and not clumped at the bottom.
  2. Set the heat to medium-high and bring the mixture to a gentle boil.
  3. Reduce heat to a simmer and whisk continuously for 5–7 minutes until the sugar and salt fully dissolve and the brine becomes a clear, golden liquid.
  4. Remove the pan from the heat. Pour the brine over vegetables while hot for a faster pickle, or let it cool to room temperature for a firmer, slower cure. Ensure the liquid completely submerges the produce.