*Depending on which vegetables you choose and how they are cut and packed, you may have some leftover, but this is a good approximate starting point. Additional veggies can be added to the brine as the pickled ones are eaten. Just keep in mind the new additions will take a few days to soak in the flavor.
**I have made these pickles with fresh dill and dried and enjoy them both ways. If you enjoy a predominant dill flavor, I recommend seeking out fresh dill. For those who find the flavor of dill to be overpowering, dried dill blends with the other spices and is quite subtle.
***The last time I made this recipe, I cut the amount of sugar by half and the end result was still quite good. Feel free to try with 2 tablespoons total sugar if you are looking to keep added sugar as low as possible—or skip it entirely for a tangier end result.