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 har. To make the pickling brine, add the tamari and brown rice vinegar. Place the lid on the har 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 jar. The weight of the har will press the vegetables under the surface of the brine.
Cover the jar 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, add the maple syrup. Place a lid on the jar and gently shake to mix the maple syrup into the brine. Refrigerate the pickles at this point. Enjoy a teaspoon or so at a time with a meal. Pickles will keep up to 5 days in the refrigerator.
