Pickling Vegetables for Long Term Storing

 You will need sterilized jars and lids on hand, as well as salt, brown rice or umeboshi vinegar and water.

Preparing The Brine
 - make a liquid that goes in the jar along with your vegetables. Use a 2 to 1 ration of water and vinegar. An easy recipe: mix 6 cups of water, 3 cups of vinegar and 1/2 pickling salt. Bring all ingredients to a boil.

(Long term pickled vegetables require that you place jars and lids in cold water, bring to a boil and then simmer for ten minutes. Remove the jars with wooden tongs and let cool before you add the blanched vegetables.)

Preparing your Vegetables before putting them in sterilized jars, you will have to blanch them. Wash, (peel) and chop your vegetables to the desired size then blanch them in boiling water. Let them cool before putting them in the jars.

Final Steps for Pickling Vegetables
 - Place the vegetables in the jars leaving at least 1/2 inch space at the top. Fill with the brine, maintaining the 1/2 inch space at the top. (1/2 inch of space at the top is important because it leaves enough space in the jar for the pressure that will be produced once the vegetables start fermenting.)  Let the brine cool before placing the sterilized lids on the jars.

Have fun and Enjoy the fruits of your labor!