Cucumbers
Carrots
Garlic cloves
Dill, fresh if you can get it
Onions
Celery

BRINE:

4 c. sugar
4 c. water
Pinch of alum
4 c. vinegar
1/2 c. salt

Prepare vegetables any way you like 0 sliced, chunks, spears. (Fresh green beans and cauliflower also work.)

Boil brine and pour hot over vegetables. Cool down, cover. Refrigerate. Ready in 2 days. To make more - reboil the brine.