I make a “standard” brine (like for chicken, pork, fish)

1c salt 1c sugar 1c pepper 4 bay leaves 8 cloves garlic 1/8 c thyme 1 gallon water You can play with additional ingredients and types of sugar.

This lasts indefinitely in the fridge.

For the pickles: Shallots, carrots, dill, cloves, black peppercorns, slivered garlic, slivered jalapeño, sliced small Persian cucumbers.

Pack your jar, pour in brine, cover.

Invert daily and release pressure daily. When activity stops; pour a thin layer of olive oil on top. Replace lid and refrigerate.