I usually start with a cup of water to 2 cups of white vinegar and double the recipe if I am making more than one jar. Then I add in whatever spices I have in the cupboard. Juniper berries. Pickling spice. Star anise. Cloves. I thinly slice in a red onion. Add 2 cups of sugar and a tablespoon or so of Kosher salt. And then I bring it all to a boil.
While it comes to a boil, I clean and slice whatever vegetables I want in the jars. Carrots. Cucumbers. Zucchini. Radishes. String beans. Asparagus. Then I pack them along with fresh herbs like dill, cilantro, and basil into clean sterilized jars. When the liquid has come to a boil, I lower the heat and simmer it for about 20 minutes. Then I pour the liquid into the jar of vegetables right to the top.
And I am rewarded with a jewel like melange that once chilled become crisp and indescribably scrumptious. What I especially love about this method of pickling is that the vegetables remain crisp and fresh tasting while taking on the taste of the salty vinegary sugary pickling liquid. An easy, quick and economical way of having great pickles, a jar will last at least a week in the refrigerator.