Pour the water, vinegar, salt, and spices into a small saucepan. As it comes to a boil, pack your veggies into a freshly washed jar.
When the brine is boiling, pour it into the veggie-packed jar, leaving about 1/2 inch of headspace. Use a butter knife to remove any trapped air bubbles.
Gently screw a two-part canning lid on the jar (making sure to protect your hands with a towel or potholder) and let the jars sit until it’s cooled down. Once the jar is fairly cool, it should still go in the fridge. Let them cool for 2-3 days before eating.
Since these were not processed they should be stored in the refrigerator.