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That might be the tallest jar I've ever seen lol

You make a 3-4% brine, cut up your ingredients, and dump everything into a big jar with some form of airlock to let excess CO2 escape. Let it sit somewhere cool and dark for a week or two, stir or shake it up a little now and then, and when it smells like the good kosher pickles from the grocery store it's ready to throw in the blender with any last-minute spices or whatever.

You can also blend everything up at the beginning but imo it's easier to deal with a brine than a mash.

The Serious Eats page on it is a massive infodump but the main things to know are the salt concentration and the anaerobic environment