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For every pound of produce, combine 1 ½ cups vinegar, 1 ½ cups water, 3 tablespoons sugar, and 2 ½ tablespoons kosher salt in a saucepan.
Add optional citrus zest, spices, aromatics, or herbs.
Bring the mixture to a boil.
Cover and let steep off heat for 10 minutes.
Warm jars with hot tap water to minimize thermal shock.
Pack jars tightly with evenly cut produce.
Fill jars with the hot brine.
Let jars cool for a bit.
Put the lid on and transfer to the fridge.
Pickling time depends on produce thickness and porosity (thin sliced onions ready when cool, cucumbers up to 24 hours, root vegetables a few days).