2 cups apple cider vinegar
1 cup sugar
1 to 1 1/2 tsp of dry mustard
1 to 1 1/2 tsp of mustard seeds
1 to 1 1/2 tsp of ground turmeric
Combine brine ingredients in a saucepan and simmer for 3 or 4 minutes until sugar is well dissolved. Allow the mixture to cool until room temperature.
Fill your mason jars with the sliced and rinsed vegetables. Pour the brine into the jars making sure the vegetables are covered.
Refrigerate for 24 hours and enjoy.
These will keep for about 2 months in the refrigerator.