cups white-wine vinegar
cup granulated sugar
tablespoon coarse salt
medium carrots, cut into 3-inch sticks
red bell pepper, cut into 3-inch sticks
English cucumber, cut into 3-inch sticks
teaspoon celery salt
In a small saucepan, combine vinegar, sugar, salt, and 2 cups water. Bring to a boil over high heat, stirring to dissolve sugar and salt. Divide vegetables and celery salt between 8-ounce mason jars and carefully pour hot brining liquid over vegetables. Cool to room temperature before serving. Pickled vegetables can be stored in an airtight container in the refrigerator for up to 2 weeks.