Vinegar brine is often used to make pickled vegetables. To make quick pickled vegetables, combine vinegar, water, kosher salt and sugar, and bring the ingredients to a boil. Pack the desired vegetables into clean, lidded jars, and pour the hot liquid over the vegetables. Allow the jars to cool, and store them in the refrigerator for 24 hours before eating.
Add the desired herbs or flavorings to the brine to enhance the flavor. For instance, garlic, onion, red pepper flakes and whole peppercorns are often added to pickled vegetables.
Canning is also a popular method to pickle vegetables. To make canned pickled vegetables, clean, chop and parboil the desired vegetables. Pack the vegetables into sterilized jars, and pour hot brine over the vegetables. Place sterilized lids and rings on the jars, and process the jars in a canner. Refer to the canner instructions to determine how long to process different types of vegetables.
Some vegetables, such as cabbage, are pickled using fermentation. To ferment vegetables, place the vegetable in saltwater brine. Store the brine and vegetables in a fermenting jar or crock, Keeping them fully immersed in the brine at all times. Allow the vegetables to ferment until they reach the desired taste or according to the desired recipe.