A strong brine solution, that is the way the Italian people do there’s, this done for 2 weeks, the brine solution (50% salt to water)drained off and then a light solution (20%) applied, at this time you can add things like bayleaves, garlic, hot peppers, fennel seeds or vinegar.
After that period, it should last another 1 week, you can jar them up, preferable in snap top sealing jars, they can be left at room temparture, chilling for serving purposes.