Bernice: that sounds good.
I cheat...try using bread and butter pickle brine mix.
I use that when canning hot hungarian wax peppers. stuffing sterilized pint jars 4/5 full with peppers cut to 3/4 inch chunks..then pouring boiling hot brine to the top. top quickly with cap and ring,then flip them upsidedown on a clean towel for 30 minutes. then flip back over, and as they cool,you'll hear the caps pop as they seal.
refrigerate before eating ...crisp...sweet...then hot. killer. lol