Stuff a mason jar with sliced veggies, shaved fennel, and fresh thyme up to about an inch from the top of the jar.
Fill with brine almost to the top.
Let cool, cover, and store.
Video
Notes
Store these in the fridge for a couple of months. However, they are best eaten from 2 days-2 weeks after made. You'll find the sweet spot.Experiment with different spices and veggies.