Ideas and recipe for pickled vegetables

METHOD:

• Wash all vegetables and slice them into thin strips (julienne in the length of your jar).
• Divide the carrot and cucumber slices between 4 jars and place 3 – 4 dill sprigs in each. 
• Add 1 garlic clove and ¼ tbsp peppercorns to each jar.

• In a saucepan, heat the water, salt, sugar, and vinegar over medium heat until the mixture comes to a simmer and the salt and sugar are dissolved. 
• Carefully pour the liquid into the jars over the vegetables.  Close the lid and let them cool.

Refrigerate for 3 – 4 weeks.  (It will be ready to use in 2 – 3 days.)