It is not a good idea to use recycled glass jars for canning, using either the boiling water or pressure cooking method. The basic problem is the glass can shatter during the canning process.
That said, you can find some recipes for brined vegetables that do not involve a canning process. There is one recipe for gherkins, I know of, that involves washing the tiny cukes, covering them with salt for a couple hours, rinsing them, packing them into the jars with herbs, garlic, and onions; and then filling the jar with 5% concentrate vinegar and aging for six weeks before using. Refrigeration is not needed.