Instructions: In a large, nonreactive bowl, toss vegetables with salt. Allow to rest at room temperature two to three hours.

Drain vegetables, pressing out excess liquid. Combine sugar and vinegar, stirring to dissolve sugar. Pour syrup over drained vegetables and mix well.

Pack vegetables and syrup in freezer bags or rigid containers and freeze.

Presentation: Thaw pickles about eight hours in the refrigerator before serving.

This recipe yields about 2 quarts.

Cooks notes: Pickling salt is pure salt, not table salt. Table salt has additives. You can use a finely granulated sea salt (pure white) or kosher salt.

Yield: 2 quarts

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