Instructions: In a very large bowl, place the vegetables and the sliced onion. Toss with salt and cover with cold water. Allow to stand for 1 hour, then drain thoroughly but do not rinse.

In a 3-quart, non-aluminum saucepan, combine vinegar, sugar and spices. Bring to a boil. Simmer 5 minutes. Pour the vinegar mixture over the vegetables, tossing to coat. Allow to stand for 2 hours.

Transfer to a non-aluminum container and chill in the refrigerator. Store for up to 1 month in brine in the refrigerator.

This recipe yields 2 quarts.

Comments: This basic pickle formula will work for nearly any summer vegetable: cucumbers, green beans, zucchini, green tomatoes, cauliflower, yellow squash, peppers, carrots, celery or a combination of a few different vegetables. The pickles will keep, in their brine, in the refrigerator for up to 1 month. If you like, you may substitute 3 tablespoons of pickling spice for the spices listed above.

Yield: 2 quarts

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