Step 1

Pack TWO (quart-sized wide mouth mason jars with vegetables, onions and garlic.

Step 2

In a medium pot on the stove, bring sugar, salt, vinegar, and water to a boil. Immediately and carefully, using a ladle and funnel, add hot liquid up to the very top of the jar. Place lids and screw on bands tightly. Turn upside down on your counter and let sit for one hour.

Step 3

After the jars are completely cool, inspect the jars you should find they've formed seals, just as if you were to use a water bath canner, but without the excess heat and time that would make them soft. Voila! Crisp pickled veggies

Step 4

Look over the jars carefully to make sure they've all formed seals. Refrigerate any that haven't been sealed and eat first within two weeks. Transfer the remaining jars to the refrigerator and allow a few days for flavors to blend. Pickles will last several weeks to a few months in the refrigerator.