Easy Pickled Vegetables

1 pound fresh veggies, such as radishes, daikon, kohlrabi, carrots, cucumbers, green beans, onion, etc.
2 sprigs fresh dill, or 1 sprig fresh rosemary (if you can find them, dried herbs are good too)
1 teaspoon mix of whole spices, such as black peppercorns, mustard seeds, coriander, fennel seeds, bay leaf, etc.
Pinch red pepper flakes
2 cloves garlic, smashed 
1 cup vinegar, white, rice, or cider
1 cup water
1 tablespoon kosher salt
1 teaspoon cane sugar
1 clean quart jar with lid 

1. Prep the veggies: wash, peel, cut into sticks or slices, etc.
2. Place spices and herbs into a clean quart jar. Pack with the veggies.
3. Heat the vinegar, water, salt and sugar in a small saucepan. Bring to a simmer and stir to dissolve the salt and sugar. Pour over the veggies. Make sure they are covered. Let cool, cover, and place jar in the refrigerator. They’ll be ready to eat in just a couple days.