My Marguerite Patten preserving bible has 2 methods.
Wet Brine
Use household salt (not table salt) 2oz to 1 pint cold water.
Dry Brine
Gives crisper texture. Sprinkle layers of salt between layers (works best with shredded, sliced or chopped veg) of veg and leave for 24 hours then shake off excess salt.
Other tips - use only good quality veg. Use pure malt vinegar. Don't use copper, brass or iron pans. Completely cover veg with vinegar. Always brine the veg before putting in vinegar. Always boil the vingar beofre using.
So says Mrs Patten! Works for me.