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Pack vegetables and rosemary into 4 (16-ounce) or 2 (32-ounce) canning jars or containers with tight-fitting lids.
In a medium saucepan, combine 2 cups water, vinegar, sugar, salt, bay leaves and peppercorns and bring to a boil, stirring until sugar dissolves. Pour or ladle mixture over vegetables in jars. Seal tightly.
Refrigerate for at least 48 hours before serving. Pickles will keep refrigerated for up to 1 month.