Pickled Vegetables Gerry

Ingredients

• 1 cup distilled white vinegar
• 1 ¼ cups water
• 1 ½ tablespoons salt
• 1 teaspoon pickling spices
• 2 dried hot peppers
• 2 sprigs fresh dill or oregano
• 3 cloves garlic, peeled

Enough vegetables in combination to fill a 1-quart jar:

• 4 or 5 green tomatoes, halved
• A few pieces of carrot, cut into 2-inch sticks
• A few pieces of zucchini, cut into 2-inch chunks
• Several flowerets of broccoli or cauliflower
• A few wedges of onion

6 servings

Preparation

1. In a saucepan, bring the vinegar, water, salt, pickling spices, hot peppers, dill and garlic to a boil. Meanwhile, layer the vegetables in a 1-quart jar.
2. Pour the boiling liquid over the vegetables. Seal the jar and refrigerate it for 5 to 6 days before serving. This mixture will keep, refrigerated, for several weeks.