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Trim and cut 1 pound vegetables or fruit into evenly thick pieces for uniform pickling.
Combine vinegar, water, sugar, kosher salt, and seasonings in a medium saucepan. Bring mixture to a boil.
Rinse jars under hot running water until heated through. Tightly pack prepared produce into jars.
Pour the hot brine over the produce, ensuring it covers all pieces. Let cool completely, cover with lids, and refrigerate until pickles are evenly flavorful.
Pickling times will vary depending on the thickness and porosity of the produce pieces.