that I just kinda winged on the fly
because I couldn't remember, who, where or when I had read it....
- One to One water/vinegar- I used 1 litre water to to 800ml white vinegar/200 ml apple cider vinegar
- 3/4 cup white sugar
- 2 tbsp course salt
- 1 tbsp pickling spices (whole cloves, mustard seed, cinnamon, pepper, bay leaf)
- hefty amount of vegetables, clean, peeled and sliced or quartered- I used 3 medium carrots peeled and cut into sticks, one and a half red peppers sliced, half a head of cauliflower in florets, sliced fennel bulb, one large white onion sliced, one medium zucchini (which is what started the whole thing because gramma's pea patch had yield tonnes of them and they were going slightly off) or anything else you can find.
Put water, vinegar, sugar, salt and pickling spices in a large pot and bring to a boil. Once at a boil taste mixture for sweet, salt, sour balance and adjust for your liking- I found I had to add a bit more sugar.
Start adding in vegetables depending on cooking time for a total of about 15 mins. All are done when onion and zucchini are transparent. To keep the some crunch of of the veg remove from the warm liquid right away and allow them to cool separately, you can combine them later to store in the refrigerator.