Choose your variety of raw firm vegetables. Prepare them for pickling by cutting each into thin strips or slivers.

Add each variety to a large bowl as they are prepped. Set aside.

Heat vinegar, sugar, salt and mustard seeds to a simmer in a small non-reactive pot over medium heat, stirring until the sugar and salt fully dissolve. Remove from heat.

Stir in the cold water, bringing the temperature of the mixture down significantly. Let cool to lukewarm.

Divide the prepared vegetables between several glass jars. Pour the vinegar mixture over the vegetables until fully covered.

Place in the refrigerator until ready to use, allowing 24 hours to reach full pickled flavor.

Will keep in the fridge for at least one month, as long as the veggies are fully submerged in the liquid.