Slice the vegetables lengthwise, removing any seeds. Make pickling brine by heating the water to boiling and stirring in the salt until it dissolves. Leave to cool, then add the vinegar. Sterilize the jars with boiling water and pack with the assorted vegetables, dividing the spices amongst the jars. Pour in the cooled brine and seal the jars. They should be ready for sampling after being refrigerated for a month.
5 lbs of vegetables of your choice, cut to fit the jars you are using.
2 sprigs of dill (optional)
4.5 oz sea salt
10 fl oz. of cider or wine vinegar
3.5 pints of water
4 cardamom pods
16 peppercorns (mixed peppercorns optional)