Combine the water, vinegar, salt and sugar in a pot. Bring to a boil. Remove from heat and stir to make sure salt and sugar have dissolved. Let cool slightly.
Using a quart-size mason jar, place vegetables standing up along with the garlic and dill. Add the whole peppercorns and red pepper flakes.
Pour the pickling water to the top. Cover. Let cool. Refrigerate.
I usually wait 24 hours before eating. Lasts up to 6 months in the fridge.
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|Serving Size: 1 Serving (35g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 559.6mg||19 %|
|Potassium 6.2mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 0g||0 %|
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Calories per serving: 2
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