Pickled Vegetables - cooking recipe

Ingredients

1 qt. vinegar
1 qt. water
1/2 c. salt
fresh vegetables (your choice: cukes, radish, pearl onions, cauliflower, carrots, bell peppers, etc.)
fresh dill weed (may use dried, if necessary or preferred, 1/4 tsp. per pint to 1/2 tsp. per quart)

Preparation

Bring to a boil vinegar, water and salt.
Pack vegetables in jars tightly.
Lay sprigs of dill on top of vegetable.
Pour boiling mixture over vegetables.
Seal and let set for 2 weeks.