Dissolve the salt in water for about 15 minutes. Then fill four glass jars with the vegetables of your choice

Cover the vegetables with the salty water and other flavorings of your choice. Fill a ziplock bag with water, and place it on top of the vegetables. (The idea is to make sure there is no part of any vegetable that’s not submerged in the water.)

Place your jars in a cool environment. It doesn’t have to be cold, but it shouldn’t be in the warmest part of your kitchen. I kept them next to a window that didn’t get sun, so it stayed cool from the weather outdoors. Don’t bother them for 7 days.

After 7 days, start checking every day for any foam that develops on the bag. If there is foam, wipe it off with a paper towel. The pickles are ready when they lose that opaque fresh-vegetable look. Depending on the vegetable, they may be ready after 10 days. The cucumbers take the longest. Store in the fridge when they’re ready.