Makes about 1 1/2 cups of sliced pickles 1 1/2 cups thinly slicked veggies 1/2 cup white wine vinegar 1 rounded tablespoon sugar 1 teaspoon peppercorns 1 bay leaf 1/2 teaspoon salt 1 cup water Put veggies into a clean, pint-sized jar. In a medium pot, bring vinegar, sugar, peppercorns, bay leaf, salt, and water to a boil, then lower to a simmer until salt and sugar are dissolved. Pour the hot brine over the thinly sliced veggies and allow to cool to room temperature. Once cooled, cover and store in the fridge for up to 5 days. My notes: Not a lot to say. I used cucumbers. They didn’t really turn into pickles. But if you like vinegary cucumbers (which we do), this is a yummy version. Adapted from Tasting Hygge by Leela Cyd.