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Wash and prep your vegetables. Slice, chop, peel. You can cut any size you wish.
Pack the vegetables tightly into a clean 32-ounce mason jar.
Add the kosher salt, and white distilled vinegar to each jar.
Fill the rest of the jar with filtered water, leaving about ½ inch of space at the top.
Seal the jar tightly and give it a gentle shake to help dissolve the salt.
Leave the jar at room temperature for 2 days.
After 2 days, transfer the jar to the fridge.
The pickles will be ready to enjoy after 2 days.