VEGETABLES:
Asparagus; Green Onions; Red or Green Pepper slices; Green Beans; Zucchini Sticks
MARINADE:
8 large cloves garlic, more or less, to taste -- halved
1 teaspoon crushed red pepper, or to taste
3 - 4 sprigs fresh dill, more or less, to taste
1/2 cup pickling salt
4 cups distilled white vinegar
4 cups water

Wash and prepare vegetables of choice: Asparagus spears should be small enoguh so they are not tough; Green onions should be just trimmed; Peppers can be cut into slices as large or small as desired; Green beans can be large or smal and left wholel; Zucchini sticks should be large enough, i.e small and quartered or large and cut into 8ths, so they don't get mushy. Any other vegetable desired can be used instead of these suggestions.

To prepare marinade, use a large plastic or glass container that has a tight lid. It should be big enough to hold 1 gallon of liquid plus the vegetables. In the bottom of the container, mix the garlic halves, crushed red pepper, dill and pickling salt. Add the vinegar and mix well. Add the water and mix well. Add the vegetables, making sure they are completely submerged. Cover the container and refrigerate for at least 24 hours, but 48 hours imparts much better flavor (the longer, the better).

Vegetables cam be served as an appetizer, and accompaniment to cocktails or barbecue, or as garnish in a cocktail such as bloody mary.

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Copyright © 2005 Carol Stevens, Shaboom's Kitchen, All Rights Reserved