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In a large pot, combine vinegar, water, sugar, chile flakes, salt, and herbs. Bring to a rolling boil.
Cut vegetables into ½-inch pieces and store in a heat-safe container.
Carefully pour boiling brine over vegetables. Cover and transfer to fridge to cool.
Once cool, strain brine and store vegetables in olive oil in fridge for up to two weeks.
Severe as a condiment, by itself, or alongside your favorite hummus and raw vegetables.