Step 1

Fit the vegetables into a clean (preferably sterile) quart sized mason jar as snugly as possible, leaving at least 1/2 inch at the top. I like to use wide mouthed jars for easy removal.

Step 2

Heat the vinegar, water, salt, and spices to a boil in a saucepan, then pour into the jar to completely immerse the vegetables. Add the spices into the jar along with the liquid.

Step 3

Let sit until cooled to room temperature, then cap and refrigerate.

Step 4

Your pickles will be ready to eat in an hour, and will just keep getting better in the fridge for up to a month.

Step 5

This makes 1 quart.