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Prepare the Vegetables: Wash and chop your chosen vegetables into uniform, bite-sized pieces. For garlic, you can use whole cloves.
Sterilize Jars: Sterilize the jars and lids by boiling them in water for 10 minutes.
Pack the Jars: Tightly pack the vegetables into the sterilized jars. You can mix the vegetables or layer them. Add the whole spices, herbs, and any additional flavorings as you go.
Prepare the Brine: In a large pot, bring the water, vinegar, salt, and sugar (if using) to a boil. Stir until the salt and sugar are completely dissolved.
Pour the Brine: Pour the hot brine over the vegetables in the jars, leaving about a half-inch of headspace. Make sure the vegetables are completely submerged.
Seal the Jars: Wipe the rims of the jars clean, then place the sterilized lids on top and screw on the rings.
Let it Mature: Store the jars in a cool, dark place for at least 2 weeks before opening OR if you want to eat it sooner, give it at least an hour or two. This allows the flavors to develop. Refrigerate after opening.
