Works especially well with cukes, string beans, broccoli, peppers, etc. You can also mix veggies and add hot pepper if you like. You need about 4 lbs. of veggies for four quart jars. Slice cukes but beans can be left whole. Wash veggies well. Pack veggies loosely into jars. Add to each jar 1/2 tsp. mustard seed, 2 cloves garlic, 1/2 tsp. whole black pepper, 3 bay leaves, a bunch of dill weed if you have it--or you can put in 1 tbsp. of pickling spice. Mix about 1 quart water and 1 quart vinegar and 1/4 - 1/2 cup salt; pour over the veggies in the jars. Put on the lids and put on the bottom shelf of the fridge. You can also can these with a boiling water bath, following general canning directions.
