Prepare a boiling water bath and enough jars to hold between 3 and 4 pints.

Combine vinegar, sugar, and salt in a non-reactive pot large enough to eventually hold all the vegetables.

Set the pot on the stove over high heat and stir until the sugar is dissolved. Add the mustard seed, celery seed, red chili flakes, and cloves.

Bring the brine to a boil and add vegetables. Stir to combine and cook for 5 minutes, until everything is fully heated through.

Fill prepared jars with the vegetables using tongs and then cover with brine, leaving 1/2 inch of headspace. After all the jars are full, use a wooden chopstick to work any trapped air bubbles out of the jars. Check the headspace again and add more brine if necessary.

Wipe the rims, apply lids and rings and process in a hot water bath for 10 minutes.

When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.