Pickled vegetables are tasty, healthy, and ridiculously easy to make. This is a standard recipe from New York City celebrity chef David Chang of Momofuku restaurant, as well as the Milk Bar name. Chang is known for making elegant Asian style foods, but this rice vinegar pickling brine is straight classic. I have two jars of mixed veggies including diakon radish cubes, chopped long beans, and thin sliced ginger and cucumbers. This brine will take you 2 minutes from start to finish, and your product hold often for up to a month.