Preserve vegetables in an acidic vinegar brine that prevents bacterial growth and adds bright flavor.
Use vinegar with at least 5% acidity for safe pickling.
Bring vinegar, water, salt, and spices to a boil for the brine.
Pack vegetables tightly into clean jars.
Pour hot brine over vegetables, leaving ½ inch headspace.
For shelf-stable pickles, process in a water bath canner per a tested recipe.
Refrigerate quick pickles and wait at least 24–48 hours before eating.
Refrigerated quick pickles: 2–4 weeks; canned pickles: 12–18 months
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