Prepare the vegetables: Wash and chop all your chosen vegetables into bite-sized pieces. Keep them uniform in size so they pickle evenly.

Make the pickling brine: In a medium saucepan, combine water, vinegar, sugar, salt, mustard seeds, coriander seeds, black peppercorns, and turmeric powder (if using). Add garlic and dried chili peppers for extra flavor, if desired. Heat the mixture until it reaches a rolling boil, stirring continuously to ensure the sugar and salt fully dissolve. Once it boils, remove it from the heat and let it cool slightly.

Pack the vegetables: Pack your prepared vegetables tightly into clean, sterilized glass jars. Leave some space at the top of the jar (about ½ inch).

Pour the brine: Pour the hot pickling brine over the vegetables in the jars, making sure the vegetables are fully submerged. Tap the jars gently to release any air bubbles.

Seal and refrigerate: Close the jars tightly with their lids and allow them to cool down to room temperature before placing them in the refrigerator. Once cooled, refrigerate the pickles for at least 24 hours before eating to allow the flavors to develop. For best results, allow the pickles to sit for 2-3 days.

Enjoy: These pickles can be enjoyed straight from the jar or served alongside your favorite dishes.