117. Pickled Vegetables, Spiced or Plain

• 18 fluid oz. (2¼ cups) water
• 1 oz. (¼ c

Bring water to the boil with salt and sugar. Let it cool. Add red and wild pepper, if desired. Cut the vegetables into large sections, put them in a jar and cover them with brine. Cover the jar tightly and store it in a cool place. It is ready to use in about 1 week, and can be used as part of hors d’oeuvre, in soup, in sautés, or as a pickle.