Prepare the vegetables. Wash, peel, and chop if necessary into smaller pieces. Boil harder vegetables like carrots in well salted water for 3 minutes. Prepare a brine with 6 cups of water and the salt. Add vegetables to the brine, cover, and allow to sit overnight in the refrigerator. For the pickling liquid, combine the remaining water, vinegar, sugar, and selected spices in a pan. Bring to a boil and stir until all the sugar has dissolved. Remove from heat and allow to cool. Remove vegetables from brine and transfer to clean glass jars. Pour prepared pickling solution into jars and seal. Store jars in a cool, dark place and allow to marinate for at least 24 hours. The vegetables will taste best after a full 2-3 weeks of pickling.