Wash and prepare the vegetables
Cut them into the desired size and shape
Sterilize the jars and lids
Make a pickling brine with vinegar, water, salt, and optional sugar
Add spices or herbs if desired
Pack the vegetables tightly into the jars
Pour the hot brine over the vegetables
Remove air bubbles
Seal the jars with lids
Let the jars cool to room temperature
Refrigerate for quick pickles or process in a water bath for shelf-stable pickles
Wait before eating so the flavors can develop