Pickling is a great way to preserve summer vegetables. Just about any vegetable can be pickled with the exception of eggplant. Think outside the dill pickle box and try other flavors. Onion, garlic, carrots and herbs like basil or tarragon make great flavor add ins. Below is my basic brine which can be used to pickle an array of vegetables, even fruit!
Makes one quart or two pints
1 3/4 cups water
3/4 cup vinegar
2 Tbs pickling salt
Adjust the recipe for the number of jars your planning to use. If you really want to dive deep into canning I highly recommend Balls "Big Blue Book". It's the bible for food preservation.
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