Use pickling salt or kosher salt, not table salt, which contains anti-caking agents that cloud the brine. Cut vegetables into uniform sizes so they pickle at the same rate. Do not reuse brine for a second batch, as it loses acidity. For extra crunch, add one grape leaf or a pinch of calcium chloride (Pickle Crisp) to each jar. Always use clean, non-reactive jars. Glass is ideal. Metal lids are fine, but the brine should not touch them during storage.