2Serrano chiles, sliced (include seeds for extra heat)
fresh herbs (tarragon, rosemary, or thyme)
For the vegetables
assortment of vegetables: baby carrots, sliced cucumbers, radishes, cauliflower, broccoli, etc.
In a saucepan, combine all the ingredients for the brine. Bring to a boil and let simmer for 3-5 minutes until the sugar is completely dissolved.
While the brine is on the stove, prepare your vegetables of choice, stuffing them into a washed and sanitized quart jar. If your vegetables are large, you can slice or cut them into chunks so they fit into a jar easier.
Pour the simmering brine into the jar, directly over the vegetables. Let cool slightly, cover with a lid, and place in the refrigerator. The vegetables can be eaten as soon as four hours after preparing, but are best after a few days so the brine can fully flavor the vegetables!