Add spices, fresh or dried directly to the jar. For a quart jar, use anywhere between 1/4 and 1/2 tsp of whole dried spices like peppercorns, fennel, cumin, coriander, dill, cloves, or whatever sounds delicious to you.
Combine the following ingredients in a medium saucepan and bring to a boil:
1 cup any kind of vinegar
1 cup filtered water
1 Tbs of Kosher or any non-iodized salt
You can add sugar if you like a sweet pickle, but the above is a standard tart pickle recipe. Try starting with 1 tsp sugar; be sure to taste the brine to see if you like it.
Pour your just-boiled brine over the vegetables in the jar.
I just did some fridge pickles using white vinegar and then some red wine garlic vinegar... The bigger cucumbers needed the sugars and the Persian cucumbers I made a brine of red wine vinegar.. I just want to know what types of vinegar's people use to make brine and the process difference between canning and just dressing and putting into a container. ~ Sites are welcome~