Many years ago I was given a simple recipe by a chef for pickling liquid. Too simple to even write in a recipe.
Since then I have made countless versions of pickled vegetables, with and without aromatics, with white vinegar, applecider vinegar, raspberry vinegar .... possibilities are endless.
I usually find myself making a fresh batch when I've been to the supermarket or market and found certain vegetables on sale, or when at the farmers market and there is produce that is just too good to pass by. Pickles are great served with Indonesian foods because they offer relief from the complex spices, but they are just as delicious with meat & 3-veg. Next time you're entertaining, place a bowl of pickled vegetables alongside the olives and nuts. They are a perfect accompanyment.
A few rules of thumb;
Pack your pickling jar well with vegetables, you'd be surprised how much fits into a jar when you push them down a bit.
If using fresh garlic, boil in your pickling liquid for at least 5 minutes. Garlic has the tendancy to turn a little blue. Although it tastes just as good, the colour is a little funky.
Be aware that raddishes turn the pickling liquid pink. I usually pickle them on their own.
As far as jars and pots go I usually use mason jars. After they've been cleaned and dried, the general rule is, pour warm liquid in warm jars, cold liquid in cold jars. (And by cold I also mean, you can fill your vegetable filled jars with pickling liquid that has already come off the boil and left for 5 minutes.)
Pickled vegetables will keep a up to 1 month in the fridge in a sealed jar or air-tight container.
Generally I will leave my pickles in the fridge for 2 weeks before serving so the flavours have had plenty of time to infuse. However if you are making this to serve with dinner, allowing the flavours to infuse for 1 hour works just fine and is delicious.
Right .... so you'll be wondering about the recipe! Easy .... equal parts each of water, sugar and vinegar. That's it, as easy as that.
Stack the vegetables and aromatics of choice in your jar(s). Fill to the brim with the hot liquid. Allow to cool slightly, seal the jar and pop it into the fridge. Then .... have patience!
Note: This is not a "canning" process for pickles that you can make in advance and keep in your pantry.