Prepare water bath canner, pint jars, and two-piece canning lids.

In a large saucepan, combine the vinegar, water, and sugar and bring to a boil. Add the cinnamon sticks.

Gather the ginger, allspice berries, whole cloves, and peppercorns in a spice sachet or in cheesecloth. Add to the brine.

Carefully stir in the cranberries and allow them to cook for 5 to 7 minutes or until they begin to pop and the brine is once again boiling.

When the timer has gone off, remove the cinnamon sticks and spice sachet. Discard the whole spices and sachet. Remove the saucepan from the heat.

Use a slotted spoon to divide the cranberries among 4 pint-size jars. Pour the brine over the cranberries, leaving 1/2 headspace at the top of each jar.

At this point, you can either let the contents of the jars come to room temperature before storing as a fridge pickle, or the jars can be processed in a hot water bath canner for 10 minutes.