Hot brine method (my preferred method): Combine water, vinegar, salt, sugar, and spices in a small saucepan over medium heat. Heat and stir until all of the salt has dissolved. At this point you can place your produce and herbs in a heat-proof bowl or container and pour the hot brine over it (my preferred method), or, place your produce and herbs directly in the pot of hot brine and simmer for 1 minute for a more tender, cooked pickle. Cool to room temperature, and store in the refrigerator in an airtight container for up to 6 weeks.

Cold brine method: Combine all ingredients in a bowl or container. Store in the refrigerator in an airtight container for up to 6 weeks.