This general-purpose pickling formula comes from Joshua Weissman's pickling tutorials on Youtube. It can be used for pretty much any hearty vegetable, with my favorites being carrots and onions
In a medium saucepan, mix equal parts white vinegar and filtered water, and add two-thirds tablespoon of kosher salt for each cup of white vinegar/water mixture, and mix the salt in until evenly dispersed.
Add peppercorns, coriander, and mustard seed to water/vinegar mixture, and heat until just beginning to boil, stirring frequently.
While heating, prepare your chosen pickling vegetable and place in a sealable container with the crushed garlic and fresh sage sprig.
Once the water/vinegar mixture begins boiling, immediately remove from heat and pour over chosen vegetable until completely submerged. If necessary, weigh down the vegetables with a heat-safe heavy object to keep them submerged and allow to cool to room temperature -- roughly 40 minutes.
Once completely cool, seal the container and place in the fridge. For best results, allow the pickles to sit overnight before enjoying.