Pickling Techniques

Select and prepare the vegetables, wash and drain thoroughly. Make a brine with ¼ cup/50 g salt to 2 cups/500 ml cold water for each 1 lb/500 g vegetables. This is suitable for firm vegetables, which should be weighted down under the brine for 24 hours. Vegetables with a high water content, such as gherkin cucumbers, can be layered with dry salt for the same period. Rinse and drain the vegetables thoroughly, then pack into sterilized jars. Fill the jars with spiced vinegar, making sure it covers the vegetables.