Mixed Pickled Vegetables

2 quart mixed vegetables such as small sliced cucumbers; summer squash; green peppers cut into strips; cauliflower florets; small, sliced radishes; whole snap peas, or carrot slices
1 small beet peeled and sliced (optional)
3 large garlic cloves sliced
Sprigs of as many of the following: Basil Tarragon, Cilantro or Dill
1 cup red or white wine vinegar or cider vinegar
3 cup water
3 tablespoon pickling salt or 4½ tablespoons kosher salt or to taste
6 peppercorns
3 bay leaves
1 cinnamon stick optional

Pack the vegetables and the beet, if using, in a 2-quart jar. Add the herbs and half of the garlic.
In a saucepan, add the remaining garlic, vinegar, water, salt, peppercorns, bay leaves, and cinnamon stick to a boil. Pour the brine over the vegetables in the jar, and affix the lid.
When the jar has cooled, store in the fridge. The pickles will begin to develop in a week or so, with the flavor deepening in a month’s time.