Sterilize quart-size mason jars and lids. Wide mouth jars work best when stuffing them for pickles, but the regular mouth will work as well.
In a stainless steel saucepan, combine vinegar, sugar, and spices. Bring the pickle brine to a boil at medium-high heat and boil for 3 minutes.
Meanwhile, rinse the peppers, cucumbers, and onions. Cut off the blossom end of the cucumber and slice evenly. Cut up all the rest of your vegetables and place them in a large bowl.
Layer the vegetables in the clean mason jar – thinly sliced cucumbers, peppers, and onions. Push down lightly to pack vegetables down and get a few more in. Allow 1/2″ headspace at the top of the jar. Place the jar on a towel folded in thirds.
Using a canning funnel or a ladle, pour the pickling liquid over the vegetables. You may have a slight amount left over depending on how tightly you packed your jar.
Wipe the rim and apply the lid.
Allow to cool to room temperature for 30 minutes and then place in the refrigerator.
Pickles should marinate for two weeks and be used within three months. Confession: I always taste-test mine after two days and usually end up eating them all well before the two-week mark! But know the flavor will intensify over time.