½ lb of Vegetables
⅓ cup of Red Wine Vinegar
¼ cup of Apple Cider Vinegar
½ cup of Water
1 oz Siren Shrub
1.5 tsp Salt
Dash of Pepper

Combine all ingredients. Be sure vegetables are submerged under brine and let sit at room temperature for one hour. Once pickled, put in fridge and enjoy for two weeks.