Add 1 cup vinegar and 1 cup water to the Abbio Sauce Pan, along with 3 tablespoons of pickling spice, 1 tablespoon of sugar, 1 tablespoon salt, and 1 tablespoon of whole peppercorns. If you do not have pickling spice, use 1 tablespoon of coriander, 1 tablespoon of mustard seeds, and 1 tablespoon of dill seeds.
Add the garlic to the pan and place pan over medium-high heat.
Bring water to a boil, and turn off heat.
Pour pickling liquid into an air-tight jar filled with the vegetable of your choice.
If the liquid does not cover your pickle completely, you can top off the jar with hot water.
Before covering, let the mixture cool to room temperature.
Once cool, seal the jar and place in the fridge. Enjoy your pickles for weeks to come!