Mix 1 gallon of water with the sea salt to make a 10% salt brine.
Clean the vegetables well with cold water. Brine the vegetables in the salt brine for 12 hours. This removes excess moisture from the vegetables.
Simmer jars in boiling water for 10 minutes with their lid caps.
Bring the vinegar mix to a simmer (exclude spices), turn off heat and cover with a lid.
Remove the vegetables from the salt brine, rinse briefly and pat dry. Immediately fill the jars with the vegetables, as full as possible, leaving a ¼ inch space at the top of the jar. Sprinkle the pickling spices into the jar with the vegetables.
Pour the vinegar mix over the vegetables until the liquid comes to ¼ inch below the rim.
Wipe the top of the jar rim with a very clean, wet rag, then put on the lids, finger tight.
Lower the jars into the canning pot, making sure the jars are submerged. Simmer the jars for 10 to 15 minutes.
Carefully remove from the water and allow to cool. Once cool, tighten the lids. The lids will start “popping” as the pickles cool, this is a sign that you have a good seal. If a seal has not popped on a jar, leave it in the fridge and enjoy within 4 weeks.