Sunshine Pickles

Trim top and bottom of pickling cucumbers, carrots, or green beans. Cut vegetables into rounds or spears (or leave green beans whole) and pack as many as you can fit into a quart-size mason jar. Add salt and any herbs/spices you would like. Fill jar with water until it covers the vegetables, leaving about ½” space at the top. Screw on lid and shake well to dissolve salt. Place on the kitchen counter for 2-5 days, pressing vegetables below the brine with your fingers or a spoon each day, until you like how pickled they taste. Store in the refrigerator.