For pickling, you want to use fresh, firm fruits or vegetables that don't have any spoilage. Carefully measure or weight all amounts since the appropriate proportion will determine flavor and safety.
You should only use canning or pickling salt. The noncaking material that is added to other types of salts will cloud the brine. Flake salt is also not recommended since it varies in density and isn't suitable for pickled and fermented foods.
Often white granulated and brown sugar are used. Unless a reliable recipe calls for corn syrup or honey, you should avoid these since they can cause undesirable flavors.
It is recommended to only use white distilled and cider vinegar of 5 percent acidity or fifty grain. White vinegar is best if you want a light color, as is usually the case with fruits and cauliflower.