This is more of a method than a recipe. Use whatever vegetables you have on hand. I'll make a quick batch of pickles to use random bits from the vegetable crisper: a few radishes, a lone carrot, half an onion—just make sure everything is cut to a similar size. The large the pieces, the longer you should let the pickles sit before eating.
Cut up your vegetables and put them in a jar or other heat-proof container.
Make a brine, enough to cover the vegetables. For a 1 quart container, boil together:
1 ½ cups white vinegar
1 ½ cups water
2 ½ teaspoons salt
2 teaspoons mustard seed
1 bay leaf
1 teaspoon celery seed
1 teaspoon fennel seed
1 dried chili
Pour over the vegetables. Make more brine if needed to make the vegetables are covered. Let the jar cool before putting in the refrigerator to store. Pickles will be fine to eat in about 6 hours, but get more “pickle-ish” the longer they sit.