Ingredients:

• 1/2 cup yellow mustard seeds
• 2 cups white vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 teaspoon black peppercorns
• 4 cloves garlic, peeled and lightly crushed
• 2 bay leaves
• Assorted vegetables (such as cucumbers, carrots, cauliflower,
  and bell peppers), cut into bite-sized pieces

Instructions:

1. Prepare the brine: In a medium saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, and bay leaves. Bring the mixture to a boil, stirring until the sugar and salt dissolve completely.
2. Add mustard seeds: Once the brine is boiling, add the yellow mustard seeds and let them simmer for about 2 minutes. This helps to release their flavor into the brine.
3. Prepare the vegetables: While the brine is heating, pack your bite-sized vegetables into the sterilized jars, leaving about a half-inch of headspace at the top. Distribute the garlic cloves evenly among the jars.
4. Pour the brine over the vegetables: Carefully pour the hot brine over the vegetables in the jars, making sure to cover them completely while still maintaining the half-inch headspace. The mustard seeds will settle throughout the jar.
5. Seal the jars: Close the jars tightly with their lids. Let them cool to room temperature.
6. Refrigerate: Once cooled, place the jars in the refrigerator. Let them pickle for at least 48 hours before opening to allow the flavors to develop fully.
7. Enjoy: These pickled vegetables can be enjoyed as a snack, added to salads, or served as a zesty accompaniment to meals.