• Sterilize the mason jars by boiling them in a canning pot for 10 minutes.

• Prepare the vegetables, fruits, or other items you wish to pickle by washing and cutting them into appropriate sizes.

• Prepare the pickling brine by combining vinegar, water, salt, and sugar (if desired) in a saucepan. Heat the brine until the salt and sugar dissolve.

• Pack the sterilized jars tightly with the prepared ingredients, leaving a small amount of space at the top.

• Pour the hot brine into the jars, covering the ingredients completely.

• Seal the jars with their lids and process them in the canning pot by boiling for the recommended time, usually 10–20 minutes, depending on the recipe.

• Remove the jars carefully from the canning pot and let them cool on a clean towel.

• Once the jars are sealed, allow them to sit at room temperature for 24–48 hours before storing in a cool, dark place.

• Let the pickled foods sit for several days or weeks for the best flavor.

• Step 1: After use, wash the mason jars thoroughly with warm, soapy water.

• Step 2: Rinse the jars and lids to remove any soap residue.

• Step 3: Clean the canning pot with warm water and a sponge.

• Step 4: Dry all components thoroughly before reassembling or storing.