Stir together water, white vinegar, granulated sugar, and kosher salt in a medium saucepan. Use kosher salt instead of table salt to avoid iodine flavors that can affect the pickle taste.

Bring the mixture to a boil over high heat, stirring constantly until the sugar and salt have completely dissolved. This process helps bloom the flavors and speeds up the pickling process.

Remove from heat and set aside to cool for 10 minutes before using. The brine should be warm but not hot when poured over vegetables to prevent overcooking them.

Wash and dry your chosen vegetables or fruits thoroughly. Cut them into desired sizes - cucumbers can be spears or slices, onions into rings, etc. Place them in a heat-safe container with a tight-fitting lid, such as a mason jar.

If desired, add fresh dill, garlic cloves, coriander seeds, mustard seeds, or turmeric to the jar before adding the brine. These will infuse additional flavor into your pickles.

Pour the cooled brine over the vegetables or fruits, ensuring they are completely submerged. Use a clean utensil to press down if needed to remove air bubbles and ensure full coverage.

Cover with a tight-fitting lid and refrigerate for at least 2 days before consuming. The longer they sit, the more flavorful they become. Store in the refrigerator for up to 2 months. Discard if brine becomes cloudy or murky.