Wash your vibrant mix of vegetables thoroughly under cool water and cut them into uniform, bite-sized pieces. Arrange them in a heat-proof bowl.

In a medium saucepan, combine equal parts white vinegar and water, kosher salt, sugar, and minced garlic. Bring to a rolling boil over medium heat, stirring until dissolved.

Carefully pour the boiling brine over the prepared vegetables in the heat-proof bowl, ensuring they are submerged. Let cool at room temperature for about 1 hour.

Pack the vegetables tightly into clean glass jars, pour any remaining brine over the veggies, and seal with airtight lids.

Refrigerate the sealed jars for at least 24 hours before consuming, allowing the pickled flavors to develop, ideally 3-5 days for best taste.