Wash your chosen vegetables thoroughly and slice them into even pieces.

In a medium saucepan, combine water, white vinegar, sugar, salt, mustard seeds, black peppercorns, and smashed garlic.

Bring the mixture to a boil over medium heat, stirring occasionally.

While the brine is boiling, pack your prepared vegetables into clean glass jars.

If using, add fresh dill sprigs or any other spices you desire into the jars.

Once the brine has boiled for a minute, carefully pour it over the packed vegetables in the jars.

Seal the jars with their lids while the brine is still hot.

Let the jars cool to room temperature before placing them in the refrigerator.

After a few hours, your pickles will be ready to enjoy.