I grew up canning but never pickled anything before. Lately I've been cheating by cold pickling or refrigerator pickling AKA reusing pickle brine and now I'm ready to give it a go full swing.

I think pickling would be good way to stock up on veggies. So far I've bought boiler onions, carrots, garlic cloves, assorted pepper(including habaneros), cauliflower, pickling vinegar(5% acidity white vinegar), pickling/canning salt(kosher salt) and cucumbers.

I plan on doing a couple of batches next week. I haven't bought any seeds or spices to ad. Any pointers WTA?

My family pickled/canned the great majority of the produce from our gardens when I was growing up. I still love pickling as a good solid method of food storage, and it is just plain tasty offerings.

I will offer a tip for avoiding doing the old lime routine for super crisp pickles. Just use freshly picked cucumbers and immediately soak the soon to be pickles in ice water for 4-5 hours before going thru the pickling process. I do not know exactly what it does, but it works just as well as lime for making super crisp pickles.

Pickling is somewhere between a science and some sort of art. So feel free to play with recipes as you see fit.

My wife loves sweet pickled zucchini squash. I thought it heresy to do such a thing to a perfectly good squash the first time we tried. They are quite tasty tho. 

Any recommendations on herbs or spices? I forgot to buy dill so it looks like I'll have to make another trip to the store.

Alton Brown did an episode of Good Eats on pickling, and had some good recipes - including 'firecrackers': carrots pickled with red pepper slivers for zing.

Picked up some cauliflower, peppers, cucumber, and carrots at a farmer's market today.  I had some spices sitting around (Rosemary, Peppercorn, Dill, and some other one I used for sourkraut).  I sterilized some jars, put together some brine, and cut up some veggies.

Finger's crossed that this turns out edible. I've got two in my fridge, and will be keeping one on the shelf to see if I was clean enough during the process.

What's the average wait time on a jar like mine?

Yeah, 2-3 weeks depending on the conditions ( ph of the water, condition of the veggies, temp., etc. ).  Check them after about 18 days and if they taste good go for it.  Longer in the jar will make them a little more sour but its not an exact science with the home projects in the 'fridge. 

I tried my first batch yesterday.

I'm sure you'll figure it out...

I tried some today.  All good so far.  I say it could go for a little longer, but it's tasting pretty good so far.