Put water, vinegar and salt into crock, dissolve salt. Add rest of ingredients. Put a plate on top, weigh it down. Cover crock with saran wrap. Crock should be kept in warm area (70 degrees or so). Keep in crock for 7 days, check every day and remove scum if any.

Strain spices from brine. Boil brine for 5 minutes. Fill jars with pickles, pour brine into jars to 1/2″ headspace. BWB 10 minutes.