Pickled Vegetables Gerry

• 1 cup distilled white vinegar
• 1 1/4 cups water
• 1 1/2 tablespoons salt
• 1 teaspoon pickling spices
• 2 dried hot peppers
• 2 sprigs fresh dill or oregano
• 3 cloves garlic, peeled
• 4 or 5 green tomatoes, halved
• A few pieces of carrot, cut into 2-inch sticks
• A few pieces of zucchini, cut into 2-inch chunks
• Several flowerets of broccoli or cauliflower
• A few wedges of onion

1. In a saucepan, bring the vinegar, water, salt, pickling spices, hot peppers, dill and garlic to a boil.
2. Meanwhile, layer the vegetables in a 1-quart jar.
3. Pour the boiling liquid over the vegetables.
4. Seal the jar and refrigerate it for 5 to 6 days before serving.
5. This mixture will keep, refrigerated, for several weeks.

white vinegar, water, salt, pickling spices, peppers, dill, garlic, green tomatoes, carrot, zucchini, broccoli, onion

Taken from cooking.nytimes.com/recipes/3182 (may not work)