I make fermented vegetables myself. You can use any jars, just make sure the vegetables stay under water (I usually fill a small freezing-bag with water and put it on top of the vegetables to keep them submerged). Boil the jars before use. If you want to use vinegar then you can find some recipes online, but if you want to ferment them you need to first weigh the jar – then fill a jar with vegetables and water, and weigh it. Now subtract the weight of the jar itself. Boil the water and add between 1% to 3% salt of the weight to the jar. Leave it out at room temperature and check on it. If your jars have lids, you need to leave it on lose. If you see little bubbles forming in the coming days, the fermentation process is going well. If you see some perfectly white stuff (not fuzzy) on top of the water, the vegetables are safe for consumption, but the flavor might be compromized. If you see actual mold then it's safest to throw it all away and start over after boiling the jar again. You should taste them within a week, and if they're not good then give them more time. When the flavor is good, transfer them to the fridge. The speed at which they ferment depends on the temperature, so the warmer it is, the faster the process will be.
