If you will be water bath canning these pickled cranberries, then prepare canner, jars, and lids. See The Ball Complete Book of Home Preserving for guidance.

Thoroughly wash and pick through your cranberries

Combine both kinds of vinegar and sugar in a medium saucepan and bring to a boil. Cover and simmer for 5-10 minutes to dissolve the sugar

If water bath canning, remove jars from boiling water and distribute cranberries among the 5 jars. If you will not be canning these for long-term use, you can put the cranberries in a glass bowl that has a lid.

Cut the vanilla bean into 5 equal pieces and place one in each jar, or the single glass bowl. Divide the cardamom pods, cinnamon stick pieces, allspice berries, cloves, and vanilla bean and add to the jars.

Remove the vinegar mixture from the stove and distribute the brine among the 5 jars or pour into your single glass bowl.

If canning, leave 1/2" headspace. If you need a wee bit more liquid to get to the 1/2", add white vinegar to make up the difference.

If you will not be canning the pickled cranberries, then let the cranberries cool to room temperature and then refrigerate. They will be ready to eat in 3 days.

If you will be canning the cranberries, wipe your rims with white vinegar, apply the lids and rims place in the canner, making sure the jars are completely covered with water by 2". Add additional boiling water as needed to raise the water level.

Cover the canner and bring water to a gentle boil. Process for 10 minutes, adjusting time as necessary for elevation. (see notes)

Remove jars and place upright on a rack to allow to cool completely for 24 hours.

Refrigerate any jars that did not seal