Choose your fresh and crisp vegetables. Wash well and slice them how you would like.

Place spices at the bottom of your pickle jars.

Fill the jars with your vegetables, packing tight but make sure to leave a minimum of ½ inch headspace at the top.

Bring your water, vinegar, and salt to a boil in a large pot. If you are doing multiple jars feel free to multiply the recipe to fit your needs. This makes your simple and easy pickle brine.

Fill each jar with brine until just covering your vegetables.

Tap the jars lightly on a hard surface to allow bubbles to float up and be released to prevent unwanted microbial growth.

Place on lids.

These will be nice crisp, crunchy pickled vegetables.  You can place these jars in the refrigerator for a few days and they will be ready to eat. These will last a few weeks refrigerated.