You can use this simple brine recipe for most veggies you want to pickle - carrots, beets, kohlrabi, onions, etc.
- 1 cup vinegar (rice, apple cider, white or combo)
- 1 cup water
- 1/4 - 3/4 cup sugar or a few tablespoons of honey
- 1 tablespoon salt
- 4 cups sliced cucumbers
- optional flavoring additions: garlic, cloves, cinnamon, anise, celery seed, allspice, dill, bay leaf, peppercorn, chili flakes, mustard seed
Combine vinegar, water, sugar, and salt in a medium saucepan and bring to a boil over high heat.
Remove from heat. Add cucumber slices and stir.
Cover with a clean kitchen towel and let rest 10 minutes, then transfer cucumbers to a sealable container.
Top up with liquid and discard (reuse or drink...) the rest.
Store in the refrigerator for up to 1 month.