Sterilize your jars and lids by washing them thoroughly and heating in a simmering water bath or oven until dry; this prevents spoilage and ensures a good seal.
Wash the Cucumber (Gherkin) and trim the ends, leave the Cherry Tomato whole, break the Cauliflower into small florets, peel and cut the Carrot into sticks, and core and slice the Red Bell Pepper into strips.
Peel and lightly crush several Garlic cloves and slice or grate a small amount of Horseradish; tuck the garlic and horseradish into the bottom and between vegetables in each jar for pungent depth.
Add fresh herbs and leaves to each jar—place a small sprig of Dill and a Blackcurrant Leaf for aroma and anti-browning effect.
Divide the whole and chopped vegetables among the jars, packing them tightly but without crushing so they stay crisp.
Layer the whole spices into each jar: one Bay Leaf per jar along with a few Black Peppercorn, a couple of Allspice Berry, and a pinch of Mustard Seed to give the brine a warm, rounded spice note.
Make the brine by combining Water, White Vinegar, Granulated Sugar and Salt in a saucepan; bring it to a rolling boil, stirring until the sugar and salt dissolve completely.
Carefully pour the boiling brine over the packed vegetables so they are fully submerged, leaving about 1/2 inch headspace at the top of each jar. Tap the jars gently to release trapped air bubbles.
Wipe the rims clean, apply the lids and screw on the bands snugly. For quick, refrigerator-style pickles let jars cool to room temperature then refrigerate; allow at least 48 hours for flavors to develop and best results after a week.
If you prefer shelf-stable jars, process them in a simmering water bath for 10–15 minutes (adjust time by jar size), then remove and let cool undisturbed until lids have sealed. Store refrigerated pickles for several weeks or canned jars in a cool, dark pantry for months.
