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Wash 2 wide-mouth pint jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.
Wash and dry 1 pound of fresh vegetables. Peel the carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.
Divide 2 sprigs fresh herbs, 1 to 2 teaspoons whole spices or 1 teaspoon dried herbs or ground spices, and 2 cloves smashed or sliced garlic between the jars.
Pack the vegetables into the jars, making sure there is a ½ inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.
Place 1 cup vinegar, 1 cup water, 1 tablespoon kosher salt, and 1 tablespoon granulated sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within ½ inch of the top. You might not use all the brine.
Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.
Place the lids on the jars and screw on the rings until tight.
Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.