Place the water in a small pot. Bring to a boil briefly, then shut off the heat and remove from the stove. Set aside to cool.
Once the water is cool, place it in the glass canning jar. To make the pickling brine, add the ume vinegar. Place the lid on the jar and shake well. Pour the pickling brine into a bowl.
Layer the vegetables in the glass jar. Pour the pickling brine over them. Place the smaller jar on top of the vegetables, inside the har. The weight of the har will press the vegetables under the surface of the brine. If the liquid is too high in the har, you can remove it as long as all of the vegetables are submerged under the brine liquid.
Cover the har with a square of cheesecloth and secure it in place with a piece of kitchen twine or a rubber band.
Let the jar sit at room temperature for 24 hours. The room should be between 65 to 80 degrees F.
After 24 hours have passed, place a lid on the jar. Refrigerate the pickles at this point. Enjoy a teaspoon or so at a time with a meal. If you find the pickles too strong tasting, rinse a small amount before serving them. Pickles will keep up to 10 days in the refrigerator.
