(Makes 1 quart or 2 pints)
1 lb fresh vegetables (cucumbers, carrots, green beans, summer squash, radishes, cauliflower, etc)
Prepare vegetables by washing and slicing into similar, snack-able sizes.
In a saucepan, bring vinegar, water, salt and spices to a simmer. Pack the jars tightly with prepared veggies and herbs, up to the shoulders of the jar. Pour the hot brine over the veggies, covering them completely and leaving an 1/2 inch of headspace from the top.
Process by canning if desired or store directly in fridge. Try to wait 1 week before tasting as flavors balance with time!