1. Pick the vegetable: red onion, carrots, cauliflower, and corn are all good options, you can really play around with anything.
2. Pick the vinegar: champagne or white wine vinegar is going to have a lighter flavor profile rather than something like red wine or apple cider vinegar.
3. Choose your flavor: you can use a store-bought pickling mix or you can make your own, peppercorns, coriander seeds, bay leaf, garlic, dill, and thyme are all nice to use when pickling – have fun and play around with the flavors, you can make this whatever you want it to be.
4. Don’t forget you will need some salt and sugar.

Measurements Key:
You can adjust the ratio of water to vinegar, I find that I like 1/4 cup of water to 3/4 cup vinegar. I use
1 tablespoon of sugar and 1 1/2 tablespoon of salt for every cup of liquid.
This can be adjusted depending on desired taste, you kick up the sugar/salt measurements if you want a more sweet or salty flavor.

Cut your vegetables. I like to use my mandoline when I am pickling red onions. For something like cauliflower, you can cut it into small florets, for something like a carrot you can leave them whole if they are very small, or cut them into bite-size pieces. Place your vegetables in a glass jar.
Using a saucepan add your water, vinegar, sugar, salt, and other hearty seasonings, like the pickling spices or peppercorns ( for softer flavors like the garlic and thyme I like to place them into the jar with the vegetables). Bring the liquid to a boil over medium heat, and once the sugar and salt have dissolved, pour over the vegetables in the glass jar. You want to make sure the vegetables are fully submerged in the liquid.
Place a tight-fitting lid and let the jars cool to room temperature, then transfer them to the fridge. Allow your pickles to sit in the fridge overnight to enhance the flavors. The next day you get to enjoy your pickles.