Tangy Mixed Vegetable Pickle

1. 1

   In a large bowl, combine the salt and lukewarm water and stir with your hand or a spoon to dissolve the salt.

2. 2

   Add all the vegetables.

3. 3

   The water should just cover them.

4. 4

   If it doesnt, add more lukewarm water as needed.

5. 5

   Set aside for 4 to 6 hours.

6. 6

   The vegetables will soften and become slightly chewy.

7. 7

   Meanwhile, prepare the brine.

8. 8

   In a saucepan, combine the vinegar, sugar, and cold water and heat over medium heat, stirring occasionally until the sugar has dissolved.

9. 9

   Remove from the heat and set aside to cool completely.

10. 10

    Drain the salted vegetables but do not rinse them.

11. 11

    Put them in a 2- or 3-quart glass or plastic container.

12. 12

    Pour in just enough of the brine to cover and discard the balance.

13. 13

    Cover the container and refrigerate overnight.

14. 14

    The pickle is ready to eat the next day.

15. 15

    It will keep well in the refrigerator for about 3 weeks.

16. 16

    Beyond that, it loses its edge.

* Per serving · 4 servings · Values may vary.

No additional tips available.