Pickle something in vinegar brine - PEP BB Food.sand.vinegar

So this was my first ever attempt at pickling something, I have seen it done many times, but never done it myself. So for the basic recipe I followed this link: https://www.grit.com/food/recipes/classic-vinegar-brined-pickle-recipe-zmrz19jaznad/ However, I used it mainly as a blueprint/guideline of what to do. I love spice so I added a chopped jalapeno to my brine, however the brine recipe was followed exactly.

Pickling for the family again. We haven't done much vinegar pickles before, so these will be an experiment. This was also my first time water bath canning, so that was exciting. The jar sealed perfectly!

Here is my submission for "Pickle something in vinegar brine - PEP BB Food.sand.vinegar":

I am providing a description of the following:
   - recipe you used

and photos of the following:
   - vegetables being prepared (washed, cut up)
   - jar/s being filled
   - jar going into or coming out of the bath
   - finished product/jar

For my recipe, I used the pickled dilled beans recipe found in section 6 here: https://nchfp.uga.edu/publications/publications_usda.html#gsc.tab=0 but halved the ingredients and increased the canning time by several minutes, since the recipe called for pint jars and I was using one quart and two pint jars

2 lb fresh green beans
8 heads fresh dill
1/4 c salt
2 c white vinegar
2 c water

Put dill in each jar, add green beans. Boil salt, vinegar, and water, then add to jars, leaving 1/2 inch headspace after removing air bubbles. Process 10 minutes at 1000-6000 feet above sea level (I added several minutes here, since information I found implied that extra processing time wouldn't do any harm).

Here is my submission for this BB. I've posted pictures of my:  

   - hastily scribbled recipe recipe I used
   - vegetables being prepared (cut vegetables assembled with herbs)
   - Post picture of jars being filled
   - Post picture of jar going into or coming out of the bath
   - Post picture of finished product/jar

I had several cucumbers needing preservation so I vinegar brine pickled some sweet pickles using the Ball blue book recipe for such.
Waterbath canned for 10+minutes. Sealed in the canner by the time I pulled them out the buttons were down.

A post with the recipe is found here.
ingredients
4 pounds pickling cucumbers
4 cups sugar
3 1/4 cups distilled white vinegar
2 1/2 tablespoons canning salt
5 teaspoons celery salt
1 teaspoon turmeric
1 1/2 teaspoon mustard seed

directions
Slice ends (peel) and cut into spears. Pour boiling water over cucumbers and let stand for 2 hours.
Drain, pack into hot pint jars. Leave 1/4 inch head space.
Heat remaining ingredients to a boil; pour hot liquid over cucumbers (Leave 1/4" head space). Remove air bubbles. Adjust caps; process 10 minutes in boiling water bath.

Optional: peel and cut out seeds.

I vinegar pickle brined 2 quarts of cucumbers in a water bath.
First time doing a vinegar brine excited to try them!

Recipe Link:
https://oldworldgardenfarms.com/2021/06/08/crispy-dill-pickle-recipe-2/

I realized today that my waterbath canning BB can double for this BB too, so here we go!
The recipe: https://www.earthfoodandfire.com/pei-mustard-pickles/

For the vinegar brine pickling badge, I made dilly beans with green beans I picked up at the farmers market.

PEP BB Food - Sand - Vinegar

Basically, you'd want to wash vegetables, cut them up in chunks or slices, fill the sterilized jar or jars, add pickling spices if desired.

Prepare your brine in a pot. The water/vinegar ratio can vary among the recipes, and it's best, for safety, to follow a good recipe, that has been tested. Add salt according to your recipe, and bring the mixture to a boil, then carefully pour it over the veggies in your jar. Put the lids on and screw the band on fingertip tight. Process in water bath canner according to recipe.

Dilly Beans
Green beans, snap tips, cut to fit your jars
1 onion, sliced

Brine:
2 1/2C White Vinegar 5%
  1/2C  Apple cider vinegar OR water
1 1/2C  water
2T sugar
3T pickling salt

In each half-pint jar add:
1 dill flower and stem bundled
1 clove garlic, whole or minced
1t pickling spices

Pack tight with green beans and onions.
Cover with hot brine.
Process in waterbath for 10min
I made 2 batches for a total of 16 half-pints.

Am I not able to do this unless I have a water-bath-canning set-up?  Surely the pickles are the main point?