Wash and sanitize the glass jars and lids by running them through the dishwasher or boiling them in water.

Wash the vegetables thoroughly and trim them to the desired size and shape. Remove any bruised or damaged portions.

In a pot, combine vinegar, water, and salt in the following ratio: 1 part vinegar, 1 part water, and 1 tablespoon of salt per cup of liquid.

You can also add spices like dill, garlic, mustard seeds, and peppercorns to the brine for flavor.

Some vegetables benefit from blanching before pickling. Blanching involves briefly boiling the vegetables to slightly soften them and preserve their color.

After blanching, immediately plunge the vegetables into ice water to stop the cooking process.

Pack the prepared vegetables into the sanitized glass jars, leaving about 1 inch of space at the top.

Pour the prepared brine over the vegetables, ensuring they are fully covered. Leave about ½ inch of headspace between the brine and the jar's rim.

Gently tap the jars on a countertop to remove any trapped air bubbles. This helps ensure that the brine fully penetrates the vegetables.

Wipe the jar rims clean to ensure a proper seal. Place the lids on the jars and screw on the bands until they are fingertip-tight.

If you plan to store the pickled vegetables for an extended period, you can process the jars in a boiling water bath canner.

Place the sealed jars in the canner, making sure they are fully submerged in water. Process them according to recommended times for your altitude and jar size. This helps create a vacuum seal and extend shelf life.

After processing or simply packing the jars, allow them to cool at room temperature.

Store the cooled jars in a cool, dark place, such as a pantry or cellar. Properly sealed and processed jars can last for several months to a year.