The pickled veggies recipe calls for 1 pint / 16 ounces mason jars with new caps and lids. Wash jars and lids thoroughly with water and soap and sterilize before using. Do not use jars bigger than 32 ounces. Avoid overcrowding to allow the jars to reach the proper temperature for complete pasteurization. The distilled five percent white vinegar mixed with sugar and salt makes the brine highly acidic so no food pathogens can grow. Therefore it is safe to store these pickled veggies in your cupboard. But if the canning jars do not seal, those must be kept in the refrigerator.