Prep your vegetables by washing and cutting them into bite-sized pieces. Toss them with salt and sugar and let them rest for 30 minutes.
In a 2-quart saucepan, combine 1 cup of water with the vinegar, bay leaf, garlic, marjoram, thyme, and allspice and bring to a boil over high heat.
Add your vegetables to your canning jar and pour the vinegar water brine mixture over the top.
Add a canning lid and ring and allow to cool to room temperature.
Move to the refrigerator once your vegetables are cooled.
Your quick-pickled vegetables can be eaten right away, but they are best after sitting for about 24 hours.
Pickled vegetables can be stored in the refrigerator for 2-4 weeks.